re: Whiskey/Bourbon/Scotch appreciation thread Volume II

I’ve sort of developed my own recipe throughout the years. For this batch I beat 36 egg yolks with 4.5 cups of sugar. Then I put 12 cups of whole milk with some whole cloves and about a tablespoon of cinnamon on the stove. Heat it up but not to a boil. Add 6 cups heavy whipping cream, 6 teaspoons vanilla extract, 6 teaspoons nutmeg, 2 cups bourbon. Cook to 160 then cut off heat. Then I beat 24 egg whites and a teaspoon sugar to stiff peaks and folded that in to my mixture. Let cool then bottle. It’s delicious.