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, dont waste the VSOP, but dont use that buck-fifty-a-liter varnish remover that you picked up on that last trip to Tijuana, either.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (335g)|
|Recipe Makes: 30|
|Calories from Fat: 252 (40%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 876.8mg||270 %|
|Sodium 308.5mg||11 %|
|Potassium 355.2mg||9 %|
|Total Carbohydrate 49g||14 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 48.9g|
|Protein 26.7g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 634
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