Egg Nog

Separate eggs.

Let whites stand to reach room temperature. Mix yolks, and sugar.

With mixer on low speed, pour bourbon a spoon into this mixture. If you pour it too fast, it will "fry" the eggs and make lumps. Once mixed, refrigerate for 1 to 2 hours.

This allows the flavors to become well acquainted with one another. About before serving time, pour this mixture into a punch room temperature egg whites until they form peaks.

Whites on the yolk-milk-alcohol mixture through it several times with a rubber spatula. Scoop ice cream and float it on top of the egg

Garnish with nutmeg.

When ice cream is about half melted, it's ready!