This recipe was adapted from a 1980's Southern Living Cookbook... We know how them southerners likey the boozy. But be careful with this one. Not only will it hit you over the head sideways if you get carried away enjoying one-too-many glasses, but it's also asking for cholesterol problems!
Cheers! And do enjoy!
Yield: 1 1/2 gallons
2 cups sugar
1 quart half-and-half
8 eggs, separated
1 cup bourbon
1 cup rum
1/2 cup brandy
1 quart whipping cream, whipped
dash of salt
freshly grated nutmeg
Combine sugar and half-and-half, stirring until sugar dissolves; set aside.
Beat egg yolks at medium speed of mixer until thick and lemon colored. Gradually add bourbon, rum, and brandy, beating constantly at low speed. Add half-and-half mixture gradually to yolk mixture, stirring well.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into yolk mixture. Fold in whipped cream and salt. Chill thoroughly for a few hours. Make sure you stir before serving so you're not left with all cream or all booze. Sprinkle with nutmeg.