Categories: Beverages, Eggs, Alcohol 
      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. NOTE1: This is fairly potent and deceptively smooth, 
  so you might wish to 
         cut back on the Bourbon and Brandy a little. NOTE2: If you can get 
  it where you are, then the only ice cream to use in 
         this recipe is on of the following BLUE BELL CREAMERY flavors - 
         Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3: 
  Any good bourbon or sour mash will do, but Old Forester seems to add 
         a special something to the taste. As for the brandy, don't waste the 
         VSOP, but don't use that buck-fifty-a-liter varnish remover that you 
         picked up on that last trip to Tijuana, either.