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Separate the egg yolks from the egg whites and place the yolks in a 2-quart container. Save the whites for another application like Cheese Soufflé, Macaroons, Angel Food Cake, or Pavlova.
Combine the rum, cognac, and bourbon in a separate vessel with a pour spout and set aside.
Add the milk to the egg yolks along with the sugar and nutmeg and blend with a stick blender until smooth. Try to keep the head of the blender well-submerged so that you whip up as little foam as possible.
With the motor of the blender still running, slowly pour the spirits into the yolk mixture and blend until fully incorporated.
Place the lid on the container and refrigerate for 30 days. During the first phase aging, remember to shake the jars from time to time.
Remove the phase 1 mixture from the fridge, recombine into a single vessel that will hold at least 3 quarts.
Place the stick blender into the mixture and blend on medium speed. With the motor running, slowly add the milk, half and half, heavy cream, and nutmeg and blend until smooth.
Return the lid to the container and refrigerate for 50-60 days. Again, occasional shaking will help keep things nice and homogenized.
Serve straight from the fridge.
Lasts in the fridge for…at least 6 months!