Beat 12 egg yolks until light and fluffy. Beat powered sugar in gradually. Add 2 cups of Crown Royal very slowly, beating constantly. Let the mixture stand, covered, for 1 hour or overnight.

Add, beating constantly, the remaining 2 cups of Crown Royal and 2 quarts of cream. Refrigerate, covered, for 3 hours.

Beat egg whites until stiff but not dry. Fold them into the egg and cream mixture.

Serve sprinkled with nutmeg