Servings: Serves 24 (about 3/4 gallon)
Ingredients 12 extra-fresh eggs14 Tbsp. confectioner's sugar (preferred), or 12 Tbsp. superfine sugar1 fifth bourbon1 quart heavy cream1 jigger (1 1/2 ounces) rumFreshly grated nutmeg
Separate eggs, making sure you don't get even a speck of yolk in the whites, or the whites will not puff up well when beaten. Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously. Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking all the while. Then fold in the egg whites, which have been beaten until soft peaks form. At last, add rum. Sprinkle with nutmeg to serve.