|Eggs||12 , separated|
|Jamaica rum||12 Tablespoon|
|Cream||1 1⁄2 Pint, whipped|
|Vanilla ice cream||1 Cup (16 tbs)|
Beat the egg yolks until light, which takes a good deal of beating.
Add sugar gradually and beat again until light.
Then add whiskey and rum very, very slowly, beating all the time.
Fold in the stiffly beaten egg whites, and lastly fold in whipped cream.
Add a ball of vanilla ice cream to each cup.