Steps

1. Separate eggs. It's best to use three bowls. One for the whites, one for the yolks and a temporary bowl for the separating process.
2. Using a mixer with a whisk attachment at medium-high speed, beat the egg yolks for 3 minutes.
3. Gradually add bourbon and whisk for another 5-10 minutes until the mixture coats the back of a spoon.
4. Lower speed to low, whisk milk into the mixture. Whisk for 3 minutes. Transfer to large bowl.
5. Using a mixer with a whisk attachment at high speed, beat egg whites until stiff. Add sugar and whisk for 3 more minutes.
6. Mix egg whites in with yolk mixture.
7. Using a mixer with a whisk attachment at high speed, beat cream until stiff.
8. Fold cream into mixture.
9. Refrigerate overnight.
10. Serve cold top with a sprinkle of nutmeg.

Note

Yes - there are raw eggs and salmonella is a thing. Please, if you're uncomfortable, don't serve this. The reality is that, in North America supermarket eggs are washed. The chances of them caring salmonella are small. And the alcohol can "cook" an egg too. So...it should all be fine...but only if you're comfortable.