1 qt Heavy Cream
6 Egg
1 cup Sugar
2 cups Bourbon

Separate eggs. Beat yolks, add sugar. Add bourbon slowly while
beating. Beat egg whites until stiff. Fold whites into egg yolk
mixture, then fold whipped cream into mixture. Refrigerate for
more than 4 days. Stir frequently to avoid separation. Color will
change to a pale Serve w/nutmeg or cinnamon.