6 large egg yolks
1 cup sugar
6 cups well chilled heavy cream
1 cup dark rum
1/2 cup Cognac, or to taste
In a large metal bowl with an electric mixer beat the egg yolks until they are thick and pale, add the sugar, a little at a time, beating, and beat the mixture until it is light and fluffy. In a chilled bowl beat the cream until it holds soft peaks, fold it into the yolk mixture, and freeze the mixture, covered, for at least 4 hours, or until it is nearly hard. Let the mixture melt until it is just soft enough to stir, stir in the rum and the Cognac, and return the eggnog, covered, to the freezer until it is very thick and frozen slightly. Stir the eggnog well and serve it in punch cups with spoons. (The eggnog will be the consistency of soft ice cream.)
Makes about 12 – 1 cup servings.