|Heavy cream||1 Quart, whipped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Jamaica rum||1 1⁄2 Cup (24 tbs)|
|Vanilla ice cream||1 Quart|
|Bourbon||24 Ounce (Two 12 Ounce Bottle)|
Beat egg yolks until light, then beat in sugar, and continue beating steadily for 20 minutes.
Stir in the rum and allow the mixture to stand at least 1 hour or until rum has "cooked" the eggs.
Then add bourbon.
Just before serving, stir in the whipped cream and ice cream.
Pour into a well chilled punch bowl.