6 eggs, separated
10 tablespoon sugar
Pinch of salt
¼ cup brandy
¼ cup rum
2 tablespoon dry sherry
1 cup milk
2 cup heavy cream
¼ teaspoon nutmeg
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice cream maker. Sprinkle with nutmeg before serving.
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