1 qt whipped heavy cream
6 eggs
1 cup sugar
2 cups bourbon whiskey

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.