Add milk to a large sauce pan and bring to a light simmer over low heat. Do not bring milk to a boil, you simply want to warm it up a bit.

Separate egg yolks and add to a large mixing bowl. Save egg whites for later, do not discard.Beat egg yolks with a hand mixer for 5 minutes, until frothy and light in color. Add sweetened condensed milk and continue to beat egg yolks for an additional 2-3 minutes.

Slowly begin to add warm milk to the bowl of beaten eggs and sweetened condensed milk. Add about one cup at a time to ensure that you do not cook the eggs. Once all of the milk is added, add entire mixture back into the saucepan and simmer for about 15-20 minutes, stirring every 2-3 minutes.

Make an ice bath! In a large mixing bowl, add ice and water and place a smaller bowl on top of the ice water and pour eggnog into the smaller bowl. (If you don't want to do this, allow your eggnog to cool for about 20-30 minutes, until room temperature).

While the eggnog is cooling, add egg whites to a large bowl and beat with a hand mixer on high speed. When egg whites become bubbly and frothy, add 3 tablespoons of sugar. Beat until soft peaks form.

Once cooled, Add ground ginger, cloves, cinnamon, and nutmeg. Whisk together and add heavy cream, pinch of salt, and bourbon. Add egg whites and use hand mixer to blend together. Cool in refrigerator for 30 minutes, then serve.