INGREDIENTS

INSTRUCTIONS

Note: See the "Fudge Sauce" recipe which is included in this
collection.  To make the ice cream, pour the milk into a heavy-bottomed
pot. Bring  the milk gently to a boil over medium heat, being careful
not to  scorch it or allow it to boil over. Lower the heat and simmer
10  minutes, uncovered. Remove from heat. Meanwhile, in the large bowl
of  an electric mixer, beat the egg yolks and sugar together at medium
speed 5 minutes. Then add several tablespoons of the hot milk to the
egg/sugar mixture to temper the eggs. Return the pot of milk to the
stove and, over low heat, add the egg yolk/sugar mixture in a slow,
steady stream, stirring with a wooden spoon. Continue to cook 7 or 8
minutes, stirring constantly, until the custard has thickened and
coats the back of a spoon. Remove from heat and cool completely in an
ice water bath. Stir in the bourbon, rum, and nutmeg. When the  custard
has cooled completely, add the heavy cream and freeze  according to the
directions for your ice cream maker. While the ice  cream is freezing,
begin the pate a choux, the classic French pastry  from which cream
puff shells (profiteroles) are made. Being careful  not to break the
yolks, break the eggs into a measuring cup or  another container from
which they can be poured one at a time, and  set the container beside
the stove. In a heavy-bottomed pot, bring  the water, butter, salt, and
sugar to a boil. When the liquid boils,  stir in the flour all at once,
using a wooden spoon. Reduce the heat  to low and stir continuously 3
to 4 minutes, until the mixture pulls  together and away from the sides
of the pot. Chefs call this "cooking  the flour out". What you are
doing is coking away the raw flour  flavor. Still over low heat, add
the eggs, one at a time,  incorporating each egg individually until it
is completely absorbed  by the flour before adding the next one. During
this process, the  mixture will take on a shiny gloss and become very
elastic. When all  of the eggs have been incorporated, remove from
heat, place the  mixture in a stainless-steel bowl and cool completely.
To make the  profiteroles, preheat the oven to 425 degrees. Using a
pastry bag  with a straight medium tip, pipe out approximately 1
rounded  tablespoon batter for each profiterole onto a cookie sheet
lined with  lightly buttered bakers parchment, spacing them
approximately 1 inch  apart. If a bag and tip are unavailable, use a
tablespoon to mound  the batter on the bakers paper. Brush each
profiterole lightly with  the egg wash, place in the preheated oven and
bake 15 minutes before  reducing the temperature to 350 degrees. Bake
until the puffs are  golden brown, about 12 minutes more. Remove from
oven and allow to  cool. When they have cooled completely, cut open and
fill with a  small scoop of ice cream. As you fill each profiterole,
place it in  the freezer to keep the ice cream frozen until you are
ready to  serve. To serve, place 1 profiterole on each plate, top with
Fudge  Sauce, and serve immediately. This recipe yields ?? servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B45)  Formatted for MasterCook by Joe Comiskey,
aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
02-08-1999  Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2762
Calories From Fat: 1683
Total Fat: 191.3g
Cholesterol: 608.9mg
Sodium: 634.3mg
Potassium: 1031.4mg
Carbohydrates: 227.1g
Fiber: 3.6g
Sugar: 126.5g
Protein: 34.9g