Ingredients
3 eggs
2 egg yolks
120ml/4fl oz bourbon, rum and cognac (NB this is the combined amount)
225g/8oz caster sugar
¼tsp cinnamon
¼tsp nutmeg, plus extra for serving
425ml/¾pint double cream
To serve
shortbread biscuits or ginger snaps
Method
1. Place all the ingredients, except the cream in a heatproof bowl over a saucepan of simmering water and whisk for 4-5 minutes until mixture is thick and pale.
2. Remove from heat and beat for 7-10 minutes or until cool.
3. Set aside.
4. Place cream in bowl and beat until softly peaked. Fold egg mixture through cream then pour into martini glasses or wine goblets.
5. Cover and freeze for 4-6 hours.
6. To serve, add a grating of nutmeg and top with a biscuit.
