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

1. 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.
2. 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.