| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Beverages, Eggs, Alcohol |
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 |
|
a |
special something to the taste. As for the brandy, don't waste the |
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. NOTE1: This is fairly potent and deceptively smooth,
so you might wish to
cut back on the Bourbon and Brandy a little. NOTE2: If you can get
it where you are, then the only ice cream to use in
this recipe is on of the following BLUE BELL CREAMERY flavors -
Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3:
Any good bourbon or sour mash will do, but Old Forester seems to add
VSOP, but don't use that buck-fifty-a-liter varnish remover that you
picked up on that last trip to Tijuana, either.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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