Ingredients
6 eggs
1 1/4 cups white sugar
1 quart bourbon
1 cup rum
2 quarts half-and-half cream
2 teaspoons ground nutmeg, or amount to taste
1 pint heavy whipping cream
Directions
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In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
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In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.
Source: AllRecipes
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