Kentucky Eggnog
You know, with Christmas coming and all…
KENTUCKY EGGNOG from the WOODSON BEND COOKBOOK
24 Egg Yolks
1 1/2 cups sugar
1 1/2 Jamaican Rum
1 qt Vanilla Ice Cream
2 Bottles (fifths) of 101 Proof Kentucky Bourbon
1 qt heavy cream, Whipped.
Beat sugar into egg yolks until light and well aerated. Stir in rum and let mixture stand one hour until rum flavor has cooked the eggs. Add Bourbon. Just before serving stir in whipped cream and softened ice cream.
Pour into well chilled punch bowl, or keep half in fridge and refill as needed.
