6 eggs separated
3/4 Cup Sugar
1 Pint Heavy Cream
4 Pints Whole Milk
1/2 Tsp Artificial Rum Flavoring
1 Tbsp Vanilla Extract
Nutmeg to taste
In three stainless steel bowls, place egg whites, egg yokes and heavy cream. Add 1/4 Cup of sugar to egg whites and beat with electric mixer until foamy and thick. Mix 1/2 Cup of sugar with the egg yokes and beat until thick. Beat heavy cream until thick and foamy.
Combine yokes and heavy cream, add vanilla, rum flavoring and a pinch of nutmeg. Add cold milk to combine. Fold in egg whites and pour into a punch bowl. Place the eggnog in the freezer for about an hour and serve!
I strongly suggest getting pasteurized shell eggs to minimize the risk of salmonella. If not, use fresh clean eggs with shells intact.