Day before: Scoop about 10 large ice-cream balls;
refreeze on cookie sheet. Chill eggnog.

Just before serving: Into chilled large punch bowl,
stir egg, coffee and whiskey.
In medium bowl, with electric mixer at high speed,
beat cream just until soft peaks are formed;
fold into eggnog mixture.
Place ice cream balls on top and sprinkle with nutmeg.
Serve at once.
Makes 30 (1/2 c.) servings.