EGGNOG ICE CREAM
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg
Cook the egg yolks, sugar, salt,
brandy, rum and sherry in a double boiler
until very light and thickened.
Remove from heat,
add the milk and cream; cool.
Beat the egg whites until stiff,
fold them in the cream mixture.
Pour into a ice cream machine
and process according to manufacturer's directions.
Sprinkle with nutmeg before serving.
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