24 eggs separated
2 cups sugar
1 qt bourbon
1 pt brandy
1 qt heavy cream
2 qts whole milk
1 qt vanilla ice cream
Beat egg yolks and sugar until thick. Add bourbon and brandy and stir thoroughly. Add the cream and milk and continue whipping. Refrigerate for about 30 minutes. Just before serving, break up the ice cream into scoops and add. Beat the egg whites until stiff and fold in to the mixture. Sprinkle with nutmeg.
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