- 6 eggs
- 250g caster sugar
- 1 litre bourbon whiskey
- 25ml rum
- 2 litres single cream
- 2 teaspoons ground nutmeg or amount to taste
- 475ml whipping cream
- In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, single cream and nutmeg.
- In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible).
- Shake the container before serving.