Val's Loaded Eggnog

Directions

1. 1
   In a large bowl, using a mixer at high speed, beat the egg yolks and sugar until thick.
2. 2
   Beat in the rum, brandy, and bourbon, then the cream.
3. 3
   In another large bowl, using a mixer at high speed, and using clean beaters, beat the egg whites until soft peaks form.
4. 4
   Stir into the eggnog.
5. 5
   Cover tightly with plastic wrap.
6. 6
   Refrigerate until well-chilled, at least 4 hours or overnight.
7. 7
   Transfer to a punchbowl.
8. 8
   Using scissors, cut the container away from the ice cream, keeping the ice cream intact in one piece.
9. 9
   Place the ice cream in the eggnog.
10. 10
    Grate the nutmeg over the eggnog.
11. 11
    Serve immediately.