Eggnog 

6 egg, separated 
3/4 cup sugar 
1 pint heavy cream 
4 pints milk 
1/2 pint Bourbon 
1 tablespoon vanilla 
Nutmeg

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. 
In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, 
Bourbon, vanilla, and a pinch of nutmeg, if desired. 
Chill in freezer before serving. 
Serve eggnog in a large punch bowl..

***Important Note*****
There have been warnings against consuming raw or lightly cooked eggs 
on the grounds that the egg may be contaminated with Salmonella, 
a bacteria responsible for a type of foodborne illness. Healthy people 
need to remember that there is a very small risk and treat eggs and 
other raw animal foods accordingly. Use only properly refrigerated, clean, 
sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and 
whites with the shell."