| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive05 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Bourbon |
| 3/4 |
c |
Simple syrup |
|
|
(equal parts of water and sugar boiled |
|
|
Until sugar melts) |
| 6 |
lg |
Fresh mint sprigs -; (abt 4" long) |
| 1 |
qt |
Cream |
| 8 |
|
Egg yolks |
|
|
Fresh mint sprigs; for garnish |
INSTRUCTIONS
In a saucepan, combine the bourbon, simple syrup, and mint. Over medium-low
heat, simmer the liquid for about 10 minutes, to infuse the flavors. Remove
from the heat and cool completely. In another sauce pan, add the cream.
Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1
cup of the hot cream into the egg mixture. Mix thoroughly. In a steady
stream, slowly add the egg mixture to the hot cream mixture. Continue to
cook for 4 minutes, stirring occasionally. Remove from the heat and cool
completely. Strain the bourbon mixture. Whisk the bourbon liquid into the
cream mixture. Mix thoroughly. Add the bourbon/cream mixture to the
electric ice cream maker. Process according to manufacture's directions. To
assemble, place a large scoop of the ice cream in the center of each
serving dish. Garnish each with fresh mint. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B48 broadcast 07-20-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-29-1998
Recipe by: Emeril Lagasse
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