1/3 Pint Rum
1 Pint Heavy Cream
1/4 Pint Peach Schnapps
1 1/2 Powdered Sugar
2 Quarts Milk
1 Quart Half 'n Half
1 Egg
1 Pint Rye Whiskey

Beat egg yolks until thick and lemon yellow, then beat in 1 cup
confectioners sugar.
Add slowly the rye, rum and peach liqueur.
Beat until smooth.
Add the milk and half-and-half.
Beat the egg whites until stiff but not dry, gradually adding 1/2
cup of confectioners sugar.
Fold the egg whites into the batter.
Just before serving, whip the cream and fold it into the other
ingredients.
Garnish with ground nutmeg.
Notes: Half-and-half is like a light cream, confectioner's sugar is
also called powdered sugar or icing sugar.