1 doz. large egg yolks
2 c. sugar
4 c. bourbon
8 c. whipping cream

Blend bourbon and sugar. Let stand overnight, stirring occasionally. Beat egg yolks until light and fluffy. Combine egg yolks and bourbon mixture, stirring constantly. Allow eggs and bourbon to stand 2 1/2 hours. Whip cream until stiff and gently fold into bourbon mixture. Chill in refrigerator and serve in chilled cups.

Serves 30.