Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Eggs, separated 1 qt Heavy cream
2 c Sugar 2 qt Milk
1 qt Bourbon 1 qt Vanilla ice cream
2 c Brandy Nutmeg

Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir
thoroughly. (The liquor "cooks" the eggs.) Add cream and milk and
continue whipping. Break up the ice cream and add. Beat egg whites
until stiff and fold in. Refrigerate for at least 30 minutes before
serving. Sprinkle lightly with nutmeg.

NOTE: This is fairly potent and deceptively smooth, so you might wish
to cut back on the Bourbon and Brandy a little.

This recipe was included in Houston Chronicle Food Editor, Ann
Criswell's favorite recipes in 'CHRONICLE COOKBOOK favorite recipes
II'.
Submitted By JR BYERS On 12-15-95

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