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Serves a Crowd

Norma's Eggnog

by:
December  3, 2009
4.8
4 Ratings
  • Serves 30
Author Notes

This is not my recipe, but I recognized this was a gem worth sharing right away. It's my boyfriend's stepmother's former receptionist's eggnog. (Did you follow that?) My boyfriend swears this is the best eggnog you will ever imbibe during the yuletide season. I haven't tried it myself, but I was so tickled that this recipe was preserved for 19 years that I had to post it. Happy holidays! - The Internet Cooking Princess —theicp

Test Kitchen Notes

We liked how this eggnog has a smooth, boozy base and mousselike cap, which encourages sipping. The ice cream is a completely unnecessary indulgence, and we highly recommend it. - A&M —The Editors

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Ingredients
  • 24 Eggs, separated
  • 2 c. Sugar
  • 1 qt. Bourbon
  • 1 pt. Brandy
  • 1 qt. Heavy cream
  • 2 qts. Milk
  • 1 pt. Vanilla ice cream
Directions
  1. Beat egg yolks and sugar until thick.
  2. Then, add the Bourbon and brandy and stir together.
  3. Add the cream and milk and continue to whip.
  4. Break up the vanilla ice cream and add to the mixture.
  5. Next, take the egg whites and whip until stiff.
  6. Add the egg whites to the mixture and refrigerate for 30 minutes.
  7. Sprinkle with nutmeg to serve.
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13 Reviews

Write a Review
Transcendancing December 28, 2014
This was a great recipe for eggnog - we only made it in a half quantity for six of us, but we finished the bowl! Spiced, creamy, sweet and boozy - so perfect!
Madigeddie October 7, 2014
Could this be done with out the alcohol seeing as it might be a bit wrong to spick the eggnog for my college bible study .
Shirl26y@yahoo.com December 21, 2012
I hope all you folks making eggnog are using pasterized eggs. I have neen making this recipe for years and my family loves it. Shirley's Eggnog
1 doz. pasterized eggs, separated Beat egg yorks and add sugar
2/3 cups sugar Beat well, add half and half.
1 1/2 qts half and half As you are beating add the
1 half gal. vanilla ice cream ice cream slowly then add
1 pint whipping cream vanilla and a little nutmeg.
3 tsp. vanilla Beat the egg whites and add
nutmeg to first mixture. Beat the
whipping cream in a separate
bowl and fold into eggnog
and sprinkle nutmeg on top.
I put out a bottle of Kahlua for those who like
a little extra in it. ENJOY!!!!!!!!!!!

the whipping cream til stiff
and fold in to the eggnog.
Sprinkle with nutmeg








CAMELOTCOOK July 25, 2010
I am so happy to have found this receipe.Many Many years ago my Father-in Law Frank would instruct me to make this with him every Thanksgiving and Christmas.He never wrote a thing down and he was a wonderful cook.Having read this it is exactly what we did and it was wonderful. Thank you so much for posting this .Hurry up Thanksgiving as this will be on my menu to surprise everyone.
Maria T. December 28, 2009
This is amazing, Congratulations for everything, from the great recipe, to the story, to having kept the recipe for such a long time. I am so happy for you.
theicp December 26, 2009
Thanks! If Norma only knew she were a wild card winner she'd be tickled pink! And, I can now attest to how sinfully ridiculous and amazing this stuff us. Norma didn't mess around...
theicp December 26, 2009
Sorry, that was was the eggnog typing. I meant 'is' - not 'us'. Oops?
cookslanding October 22, 2011
TICP...your recipe says 1 pt ice cream but the original says 1 qt.
dymnyno December 24, 2009
Congrats...i copied this as soon as I saw it...plus the visuals are original!!
mrslarkin December 23, 2009
Oh, my. This sounds naughty. Love the history.
AntoniaJames December 23, 2009
I saw this when you first posted it and thought, "Anything with that much butterfat, booze and sugar has got to be good!" Is that a quart of ice cream that you use? The ice cream seems to be the magical one ingredient to distinguish this from all the other eggnogs we'll sip this season. Thanks for posting it!!
dymnyno December 10, 2009
Oh my God...I will fast for about 3 days and then have a glass or two...it sounds divine!
WinnieAb December 3, 2009
Love that you still have the original recipe and that it has such history. It sounds like heaven!