|Sugar||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Whipping cream||4 Cup (64 tbs)|
|Milk||4 Cup (64 tbs)|
|Bourbon||4 Cup (64 tbs)|
|Rum||1 Cup (16 tbs)|
|Nutmeg||1 Teaspoon, freshly grated|
Beat egg whites in mixer bowl until soft peaks form.
Add 1/2 cup sugar, beating constantly until stiff peaks form.
Beat egg yolks in mixer bowl until creamy.
Beat in 1 cup sugar and salt.
Fold beaten egg whites into beaten egg yolks.
Beat whipping cream in mixer bowl until soft peaks form.
Fold into egg mixture.
Stir in milk and bourbon.
Add rum; mix well.
Store in refrigerator.
Sprinkle with nutmeg just before serving.