Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 Eggs, separated
- 2 cup Sugar
- 1 quart Bourbon
- 2 cup Brandy
- 1 quart Heavy cream
- 2 quart Milk
- 1 quart Vanilla ice cream
- Nutmeg
Directions
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 1: this is fairly potent and deceptively smooth, so you might wish to cut back on the bourbon and brandy a little.
Note 2: 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.
Note 3: 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.