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.