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Mix liquors together first. The total amount of liquor here is 38oz, about the equivalent of 19 cocktails.
Separate yolks and whites of eggs. Add sugar to beaten yolks and mix well.
Add liquor to beaten yolks, drop by drop first, and slowly beat.
Add cream and milk, slowly beating. You’ll notice there is a lot of slow beating here. That’s because you don’t want to turn it into whipped cream, and you don’t want to agitate the egg yellows too much. Keep them nice and raw.
Beat whites of eggs until stiff and fold slowly into mixture.
Let set in a cool place for several days; taste frequently.