| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Beverages |
30 |
Servings |
INGREDIENTS
| 24 |
|
Eggs, separated |
| 2 |
c |
Sugar |
| 1 |
qt |
Bourbon |
| 2 |
c |
Brandy |
| 1 |
qt |
Heavy cream |
| 2 |
qt |
Milk |
| 1 |
qt |
Vanilla ice cream |
|
|
Nutmeg |
INSTRUCTIONS
Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir
thoroughly. (The liquor "cooks" the eggs.) Add cream and milk and continue
whipping. Break up the ice cream and add. Beat egg whites until stiff and
fold in. Refrigerate for at least 30 minutes before serving. Sprinkle
lightly with nutmeg. NOTE: This is fairly potent and deceptively smooth, so
you might wish to cut back on the Bourbon and Brandy a little.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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