Recipe may be halved. Be prepared to give out copies of the recipe as everyone who tastes it wants the recipe.


  • 24 eggs separated
  • 2 cups sugar
  • 1 qt bourbon
  • 2 cups brandy
  • 1 qt heavy cream
  • 2 qts milk
  • 1 qt vanilla ice cream


Beat egg yolks and sugar until thick. Add bourbon and brandy (alcohol "cooks" yolks). Stir thoroughly. Add cream and milk and continue whipping. Break up ice cream and add. Beat egg whites until stiff and fold in. Refrigerate 30 min. before serving. Sprinkle with nutmeg.

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Submitted 6/13/05.
Source: best loved recipes of the Houston Chronicle
Submitted By: Karen Philippi