I make mine with a dozen good eggs (the kind that forage on bugs seasonally), 1.5c sugar, 1.5c bourbon, 1/2c cognac, 1/3 dark rum. Mix that together and let it age in the fridge for 3 weeks (so the ethanol can kill the microbes), then strain and mix it with 6c whole milk and 1/2c heavy cream. That brings it down to…