Egg Nog Punch

Family tradition was to have an open house on Christmas Eve. This punch was always there and decadently delicious...

Egg Nog
12 eggs
1 1/2 cups sugar
1 quart cream (Half n Half)
1/2 pint whipping cream (not whipped, just in the carton)
1 quart brandy or bourbon
2 cups rum
1 pint Dreyers Vanilla Ice Cream

Separate egg whites from yolks. Beat yolks and add sugar. Blend in the balance of ingredients, except for the ice cream shich you float on top of the large punch bowl.
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I found the following recipe on the internet...it has better instructions...but, you could apply them to the above ingredients since mom isn't around to ask specifically how to make her Egg Nog anymore. :(
Traditional Eggnog Recipe
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.