| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Beverages, Coffee | 20 | Servings | |
INGREDIENTS
| 1 | lb | Butter, softened |
| 16 | oz | Light brown sugar |
| 16 | oz | Powdered sugar, sifted |
| 2 | ts | Ground cinnamon |
| 2 | ts | Ground nutmeg |
| 1 | qt | Vanilla ice cream, softened |
| 1 | l | Bourbon |
| 4 | qt | Hot brewed coffee |
| Sweetened whipped cream |
INSTRUCTIONS
Beat first 5 ingredients in a large bowl at medium speed with an electric mixer until light and fluffy. Stir in ice cream; freeze in an airtight container until firm. Combine ice-cream mixture, bourbon and coffee in a large bowl, stirring well. Or for 1 serving, combine 3 tablespoons ice-cream mixture, 3 tablespoons bourbon, and 3/4 cup coffee in a large mug, stirring well. Serve with sweetened whipped cream. Garnish with cinnamon sticks and/or ground cinnamon if desired. Note: Ice cream mixture can be frozen up to 1 month. "This is almost as good without fhe bourbon as it is with it." Recipe by: Southern Living, January 1997, p. 104 Posted to MC-Recipe Digest V1 #539 by Lou Parris <lbparris@earthlink.net> on Mar 24, 1997
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