How many of you out there are Eggnog drinkers? This recipe was my sweet Mimi’s favorite, and came from Helen Corbitt’s cookbook. For those of you who aren’t familiar with Helen, she was the head chef and Director of Food Service for Neiman Marcus for almost 15 years. Some of her recipes are still on the menu at Neiman Marcus restaurants today including her famous Poppy Seed Dressing.
This recipe for Helen’s Eggnog is delicious, a bit wordy at times and makes an enormous batch! You will need 2 very large bowls to use while making, one of which you will serve in. It may also help to have someone in the kitchen with you reading the directions aloud so you don’t miss a step. I promise the end result is completely worth it!
24 eggs, separated
2 cups Sugar
1 quart Bourbon
1 pint Brandy
1 quart Heavy Cream
2 quarts Milk
1 quart Vanilla Ice Cream
Nutmeg for garnish
1.) Set out ice cream and let begin to soften.
2.) Beat the egg yolks and sugar until thick.
3.) Add the alcohol and stir until combined. (The liquor cooks the eggs.)
4.) Add cream and milk and continue to whip.
5.) Break up the ice cream and add.
6.) In a separate bowl, beat egg whites until stiff and then gently fold in to liquor/ice cream mixture.
7.) Refrigerate for 30 minutes prior to serving.
8.) Sprinkle lightly with freshly grated Nutmeg.
Serves 30–you can easily half this recipe to serve fewer.
-ciao for now-