1 lb confectioner's sugar
2 cups bourbon (nothing from the cheap bottom shelf of the ABC store)
2 cups rum (See above tip)
1 quart heavy cream
1 quart half and half
Freshly grated nutmeg
Next beat in the remainder of the liquor and one quart of half and half, and then refrigerate for at least three hours.
Next beat the egg whites until stiff and beat the whipping cream to soft peaks (This will take longer with the pasteurized eggs, but add 1/4 tsp cream of tartar and keep whipping-it will happen ). Fold egg whites into egg yolk-sugar and liquor mixture until incorporated fully, then fold in whipped cream thoroughly. Grate nutmeg over the top.