24 eggs
1 qt. heavy cream
2 c. sugar
2 qts. milk
1 qt. bourbon
1 pt. brandy
1 qt. vanilla ice cream

Beat egg yolks and sugar until thick, add bourbon and brandy, stir thoroughly. Liquid "cooks" the eggs. Add milk and cream, continue whipping and add ice cream in small chunks. Beat egg whites until stiff and fold in. Cool for 30 minutes. Sprinkle with nutmeg. Drinkable eggnog but speaks with authority!