2 c. bourbon
1 1/8 c. granulated sugar
6 egg yolks
4 c. whipping cream

Pour bourbon in a very large mixing bowl. Stir in sugar. Let sit for several hours, overnight if you can wait. Whip egg yolks (no whites) until they are an ugly light yellow. Fold them into whiskey. Let sit 2 hours if you can wait. Whip cream until stiff. Fold it into the whiskey-eggs mixture. Let sit one hour, if you can wait.