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.