Ingredients
6 eggs, separated
10 tbsp sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated

Method
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. Let it cool.
Beat the egg whites until stiff, gradually fold them in the cream mixture. Pour in the container. Freeze the mixture in freezer till semi set.
Remove and again pour the mixture in the blender and blend at high speed to break the crystals.
Pour in an air tight container. Freeze for a few hours or overnight.
Sprinkle with nutmeg before serving.