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Kentucky Eggnog

American.Kitchen's picture
Ingredients
  Egg yolks 24
  Heavy cream 1 Quart, whipped
  Sugar 1 1⁄2 Cup (24 tbs)
  Jamaica rum 1 1⁄2 Cup (24 tbs)
  Vanilla ice cream 1 Quart
  Bourbon 24 Ounce (Two 12 Ounce Bottle)
Directions

Beat egg yolks until light, then beat in sugar, and continue beating steadily for 20 minutes.
Stir in the rum and allow the mixture to stand at least 1 hour or until rum has "cooked" the eggs.
Then add bourbon.
Just before serving, stir in the whipped cream and ice cream.
Pour into a well chilled punch bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Wine And Drink

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