This is a recipe my great grandmother started, my grandmother made, my father also made and I "improved" with premium liquors and good vanilla ice cream. You can coddle the yolks a bit if you are squeamish about raw eggs, but frankly, if you are, you should probably switch to another drink. 6 large eggs; separated 1 cup sugar 1/2 teaspoon vanilla extract 1 qt half&half 1 qt vanilla ice cream; softened 1/2 cup brandy 1/2 cup white rum 1/2 cup Jack Daniel's whiskey 1/2 cup dry white wine 2 cups whipping cream, sweetened with 2 tsp sugar and whipped to soft peak. Separate eggs. In a large bowl, beat egg yolks well and add sugar. Add the vanilla. Slowly add the brandy allowing it to denature the egg yolk mixture. Add the rest of the liquors slowly, mixing well with each addition. Add the softened vanilla ice cream and mix well. Add the half & half. Add the white wine. In a separate bowl, beat the egg whites until stiff but not dry. Gently fold the whites into the egg nog mixture. Add the whipped cream and fold. Refrigerate for at least 2 hours for the flavor to develop. Store refrigerated for up to 3 days. If the egg nog begins to have a strong liquor taste, add more half & half or milk. Garnish each serving with nutmeg. BEWARE! This is potent!