- 4 cups [1 L] whole milk
- 4 large eggs, yolks and whites separated
- 1/2 cup [125 ml] sugar
- 4 ounces [125 ml] bourbon whiskey
- 4 cups [1 L] vanilla ice cream
- Freshly grated nutmeg
|
- Heat milk until just boiling.
- Beat egg yolks and sugar until creamy and light.
- Add a little milk to egg mixture.
- Stir and pour egg yolk mixture into hot milk.
- Cook over low heat until well mixed.
- Take away from heat; cool.
- Beat egg whites until stiff.
- Pour egg/milk mixture in a large punch bowl.
- Slowly add whiskey and beaten egg whites.
- Float ice cream on top; sprinkle with fresh nutmeg.
|
