Frozen Eggnog

  • Yield: 8 servings


5-- eggs
1/3cup sugar
1pint whipping cream
4-- jiggers rum
2-- jiggers of rye


  1. Separate egg yolks and whites.  Beat yolks well.  Add about 1/2 the sugar, then rum, and rye.  Let this stand, stirring occasionally, while beating the whites very stiff and gradually adding rest of sugar.  Whip cream and add all together.  Put in freezing tray in refrigerator.  This will never freeze very stiff.

Recipe reprinted with permission from the Junior League of Charleston’s Charleston Receipts (the Junior League of Charleston, South Carolina, 1950).