| 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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