Egg Nog
by Nancy Langford
Separate 1 dozen pasteurized eggs
Beat yolks with 1 cup sugar.
Beat whites with 1/2 cup sugar.
Whip 1 quart of whipping cream.
Sir egg yolks and whites together.
Fold in whipped cream.
Carefully add 1 gallon softened Blue Bell ice cream.
(Do not stir too much.)
Sprinkle with nutmeg if desired.
Oh so good!