| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
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 the bourbon as
it is with it."
Recipe by: : Southern Living, January 1997, p. 104
Posted to MC-Recipe Digest V1 #1004 by Gr8seeksM8 <Gr8seeksM8@aol.com> on
Jan 11, 1998
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