1 pt. brandy or bourbon
1 c. granulated sugar

Dissolve sugar in brandy. Let stand 4 hours.

II:
6 egg yolks

Beat until fluffy. Add egg mixture very gradually to brandy and sugar mixture, stirring gently all the while. Let mixture stand in refrigerator at least 2 1/2 hours.

III:

1 qt. heavy cream

Beat in cold bowl until stiff enough to stand in peaks (but not TOO much to turn into butter!). Fold cream into brandy-egg mixture. Add ground nutmeg to taste. Makes approximately 2 quarts.