|Vanilla ice cream||1 Quart, softened|
|Brandy||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||2 Cup (32 tbs)|
|Freshly grated nutmeg||To Taste|
Beat egg yolks until they are thick and light.
Add softened ice cream.
Slowly pour in brandy (to taste) and vanilla extract, stirring until a smooth eggnog base results.
For best results, let this base rest for several hours or overnight, refrigerated.
Stir in chilled heavy cream.