6 eggs, separated
1/2 c. sugar
1 pt. milk
1 pt. bourbon
1/2 c. rum
1/4 c. sugar
1 pt. heavy cream

Beat egg yolks and 1/2 cup sugar until light and creamy. Add milk and liquors. Beat egg whites until stiff with 1/4 cup sugar; add to mixture. Whip the heavy cream and fold into mixture.

Pour into wide mouth container, leaving an inch at top. Cover tightly, put in freezer. Before serving defrost in refrigerator.

Makes approximately 8 cups.