In a saucepan over low heat, stir together the cream, milk, and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight. Place the mixture into a blender and, stir in vanilla, cream, dark rum, scotch, and blend. Pour into a serving bowl or pitcher, and fold in the whipped egg whites. Serve cold.