Ruby Prichard’s Ol’ Fashion Eggnog

12 Fresh Whole Eggs
1 1/2 Cups Sugar
1Bottle of Prichards’ Fine Rum
2 Quarts of Sweet Whole Milk
1/2 Pint of Whipping Cream
1/2 Gallon of Good Vanilla Ice Cream

Beat eggs in a large mixing bowl until they are light. Blend in 1 1/2 cups of sugar. While beating, add one half of the rum a little at a time, then cover and place in the refrigerator for 12 to 24 hours. A few hours before serving, add the 2 quarts of milk and the remainder of the rum alternately, a little at a time. Whip the 1/2 pint of whipping cream and fold it into the eggnog and ladle in the softened ice cream. When serving, sprinkle a little nutmeg on top and perhaps a little whipped cream. Mom always said, “Even people who are not fond of eggnog will love this recipe.”