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.

NOTE1: This is fairly potent and deceptively smooth, so you might
wish to
cut back on the Bourbon and Brandy a little.

NOTE2: If you can get it where you are, then the only ice cream to
use in
this recipe is on of the following BLUE BELL CREAMERY flavors -
Natural Vanilla Bean, Homemade Vanilla, or French Vanilla.

NOTE3: Any good bourbon or sour mash will do, but Old Forester seems
to add
a special something to the taste. As for the brandy, don't
waste the
VSOP, but don't use that buck-fifty-a-liter varnish remover
that you
picked up on that last trip to Tijuana, either.

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

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