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Virginia eggnog

12 egg yolks
1 1/2 cups sugar
1 1/2 fifths bourbon
1 cup rum
3/4 cup peach brandy
6 cups milk
2 cups heavy cream

In the bowl of an electric mixer, beat the egg yolks at medium speed for at least 30 minutes. Gradually beat in the sugar, bourbon, rum, and peach brandy. Sir in milk and let the mixture stand in the refrigerator for a few hours. To serve, fold in the heavy cream, until it just holds a peak, and serve the eggnog in a bowl set in a container of crushed ice.
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