Makes 12-14 Cups depending on the size of your eggs
8 Egg Yolks
2/3 Cup Sugar, plus 2 Tbsp.
1 Quart Whole Milk
1 Cup Heavy Cream
6 Oz. Bourbon or Dark Rum (Optional)
2 Tsp. Freshly Grated Nutmeg
8 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 2/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 2 tablespoons of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.