- 4 cups [1 L] whole milk
- 4 large eggs yolks
- 1/2 cup [125 ml] sugar
- 4 large egg whites
- 4 ounces [125 ml] bourbon whiskey
- 4 cups [1 L] vanilla ice cream
- Freshly grated nutmeg
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- Heat milk to boiling point.
- Beat egg yolks and sugar until creamy and light in colour.
- Add a little hot milk into egg mixture.
- Beating, pour hot mixture into egg yolks mixture.
- Cook over low heat until well mixed.
- Let cool, away from heat.
- Beat egg whites until firm.
- In a large punch bowl, pour egg/milk mixture.
- Slowly fold in whiskey and egg whites.
- Add vanilla ice cream; let it float on top.
- Sprinkle with nutmeg and serve.
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