6 eggs, separated
1 c. sugar, divided
1 pt. bourbon
2 c. whipping cream
1 qt. whole milk

Beat egg yolks with 2/3 cup sugar until thick and sugar dissolves; add the bourbon and milk; mix well. Beat egg whites with 1/3 cup sugar added when whites begin to form peaks. Whip cream and fold into egg whites. Gently fold cream mixture into liquid mixture. Pour into covered jar or pitcher. Age in refrigerator at least two days. Stir and "taste" occasionally. Makes about 2 quarts.