Egg Nog with Ice Cream

Pour the egg nog into a large pitcher or punch bowl.

Add the Myers's dark rum and brandy to the egg nog, stirring gently to combine.

Remove the egg nog ice cream from the freezer and let it soften slightly for 2-3 minutes at room temperature.

Scoop the softened ice cream into serving glasses or bowls, using approximately 1/4 of the quart per serving.

Pour the spiked egg nog mixture over the ice cream, filling each glass about three-quarters full.

Serve immediately while the ice cream is still partially frozen, allowing the cold cream to gradually melt into the warm egg nog.