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Recipe submitted by L. Jamison.

2 quarts purchased eggnog

1 cup bourbon

1/2 cup light rum

1/2 cup brandy

1 tablespoon vanilla extract

1 teaspoon freshly grated nutmeg

1 quart eggnog-flavored ice cream

1. In large container, combine the eggnog, bourbon, rum, brandy, vanilla and nutmeg, mixing well. Refrigerate until just before serving.
2. At serving time, pour the eggnog into a punch bowl. Scoop small chunks the ice cream and float in the eggnog.

Makes 3 1/2 quarts.