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