Favorite Egg Nog

Separate the 24 eggs into yolks and whites, reserving both. In a large bowl, whisk together the egg yolks and 1 cup of sugar until the mixture turns pale yellow and ribbons form when the whisk is lifted, approximately 3-4 minutes.

Slowly pour the bourbon into the yolk mixture while whisking constantly to blend smoothly. Add the brandy in the same manner, whisking until fully incorporated.

Stir in the milk and heavy cream into the bourbon-brandy mixture, blending until combined. Set this base mixture aside.

In a separate clean bowl, whip the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the remaining 1 cup of sugar while continuing to whip until stiff, glossy peaks form, approximately 5-6 minutes total.

Gently fold the whipped egg white mixture into the yolk base using a rubber spatula, working in 2-3 additions to maintain the airiness of the whites.

Cut the vanilla ice cream into chunks and fold gently into the egg nog mixture until just combined, creating a creamy, fluffy texture.

Pour the finished egg nog into a punch bowl or serving pitcher. Grate fresh nutmeg generously over the top just before serving, or offer additional nutmeg on the side for individual garnish.