Pearson Family Eggnog

These quantities make a large communal eggnog batch.

Allow the vanilla ice cream to soften at room temperature.

In a large punch bowl, whisk the egg yolks together with a small amount of sugar until the mixture becomes lighter in color.

Continue whisking as you gradually incorporate a portion of the brandy.

Stir in the heavy cream, followed by the half-and-half, and then add a substantial amount of the whole milk, reserving some for later adjustments.

Taste the mixture to ensure it is slightly richer than half-and-half and add more milk if necessary.

Add the vanilla extract, taste again, and adjust the sugar to your liking.

Pour in most of the remaining brandy, tasting to ensure the alcohol is present yet balanced, avoiding an overpowering or raw flavor.

Using a scoop, blend in about half of the softened ice cream with the mixture.

Float the remaining ice cream in the punch bowl to keep the concoction cool.

Whip the egg whites to medium peaks, adding a touch of sugar, and then gently fold them into the punch bowl.

Grate fresh nutmeg over the top of the eggnog, providing a nutmeg grater for guests to garnish their servings as desired.