Fred's Eggnog

Refrigerate if possible at least 30 minutes before serving.

Ingredients

Full	one-half	one-quarter
24 eggs separated	12	6
2 cups of sugar	1	1/2
1 quart bourbon	1 pint	1/2 pint
1 pint brandy	1/2 pint	1/4 pint
1 quart heavy cream	1 pint	1/2 pint
2 quarts milk	1 quart	1 pint
1 quart vanilla ice cream	1 pint	1/2 pint

Directions

1. Beat the egg yolks and sugar until thick and pale yellow.
2. Add the bourbon and brandy and stir thoroughly thus "cooking" the eggs.
3. Add the cream and milk and continue whipping.
4. Break up the ice cream and add.
5. Beat the egg whites until stiff and fold in.
6. Refrigerate if possible at least 30 minutes before serving.
7. Sprinkle lightly with nutmeg.

Notes

This is a drinkable eggnog, but speaks with authority.

This is from the official archives of the Stanford University Office of Admissions.

Fred Hargadon, Stanford's former dean of admissions, credited this recipe to "Helen Corbitt."

Martina 05:29, 6 December 2009 (UTC)