Half and half
Beat egg yolks until thick & lemon yellow, then beat in 1 cup confectioners sugar. Add slowly the rye, rum & peach liquer. Beat until smooth. Add the milk & half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream & fold it into the other ingredients. Garnish with ground nutmeg if desired.
Half-and-half is like a light cream; confectioner's sugar is also called powdered sugar or icing sugar.