Ingredients
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3 pasteurized eggs, separated
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3 tablespoons white sugar, divided
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1 cup whole milk
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1 (1.5 fluid ounce) jigger brandy
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1 (1.5 fluid ounce) jigger bourbon
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1 (1.5 fluid ounce) jigger molasses rum
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1 cup heavy whipping cream
Directions
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Beat yolks with an electric mixer until pale yellow in color. Slowly beat 2 tablespoons sugar into yolks for 30 seconds; beat in milk, brandy, bourbon, and rum until smooth.
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Beat egg whites using an electric mixer until soft peaks form; add 1 tablespoon sugar and beat for 20 seconds. Fold egg white mixture into egg yolk mixture.
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Beat heavy cream in a separate bowl using an electric mixer until soft peaks form; add to egg mixture. Gently fold mixture together; store in a glass container in the back of a refrigerator that is 45 degrees F (7 degrees C) or colder, at least 1 week and up to 1 month.
Source: AllRecipes
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