Ingredients
10 egg yolks
1 cup sugar
1 pint 100 proof bourbon
1 quart whipping cream
Preparation
Beat egg yolks until light and bubbly
whip cream, until stiff
Add sugar while beating egg yolks.
Add bourbon.
Fold cream into mixture. 1 or 2 juggers Jamaica rum may be substituted for same amount of whiskey. Refrigerate 4-5 hours.
