In a medium-sized saucepan, beat the egg yolks and sugar until light. Stir in the cream and milk and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 15 minutes.
Stir in the vanilla and cook, stirring constantly, for 10 minutes. Stir in the whiskey and cook, stirring constantly, for 5 minutes more. Cool.
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