Separate 18 eggs. Using a 2 gallon plastic bucket and a wooden spoon (don't

use metal!) mix the egg yolks and sugar together until you have a creamy

batter. Add the whiskey, brandy and rum and stir constantly to avoid

curdling the yolks. Stir in the milk and cream until blended. Use a

blender to beat the egg whites to a thick froth. Add to mixture in bucket

and fold under gently until mixed. Chill immediately. Makes 7 quarts.