3 pasteurized eggs, separated
3 tablespoons white sugar, divided
1 cup whole milk
1 (1.5 fluid ounce) jigger brandy
1 (1.5 fluid ounce) jigger bourbon
1 (1.5 fluid ounce) jigger molasses rum
1 cup heavy whipping cream
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.
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.
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.