Categories: Beverages 
      Yield: 30 servings 
  
     24    Eggs, separated 
      2 c  Sugar 
      1 qt Bourbon 
      2 c  Brandy 
      1 qt Heavy cream 
      2 qt Milk 
      1 qt Vanilla ice cream 
           Nutmeg 
  
  Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir 
  thoroughly. (The liquor "cooks" the eggs.) Add cream and milk and continue 
  whipping. Break up the ice cream and add. Beat egg whites until stiff and 
  fold in. Refrigerate for at least 30 minutes before serving. Sprinkle 
  lightly with nutmeg. NOTE: This is fairly potent and deceptively smooth, so 
  you might wish to cut back on the Bourbon and Brandy a little.