Separate a dozen eggs to whites and yolks. Add 3/4 cup of sugar to the yolks and 3/4 cup sugar to the egg whites. Beat and let yolks cool in a freezer for 45 minutes to an hour. Then combine 3 cups of heavy whipping cream, 4.5 cups of milk, and add to the yolks, then fold until well combined. Mix in 4.5 cups of Bailey's Irish Cream and 3 tablespoons of Pure Vanilla Extract. Mix in egg whites gradually. Add 2 teaspoons of ground cinnamon and a tablespoon of pumpkin spice. Beat well.

For best results, mix before each serving, serve cold, and add whipped cream topping with freshly ground nutmeg at a garnish.


(raw egg yolks can cause salmonella and can have other unhealthy effects. there is no evidence that the alcohol will stabilize the yolks, however chances of illness are extremely unlikely and usually never life threatening)