Yield:
18 (1/2-cup) servings.
Recipe from
More from Oxmoor House
Nutritional Information
Calories
164
Caloriesfromfat
42 %
Fat
7.6 g
Satfat
4.2 g
Monofat
0.0 g
Polyfat
0.0 g
Protein
5 g
Carbohydrate
15.4 g
Fiber
0.0 g
Cholesterol
97 mg
Iron
0.0 mg
Sodium
71 mg
Calcium
0.0 mg
Ingredients
2 1/2 cups
plus 2 tablespoons whole milk
1 cup
half-and-half
1
(4-inch) piece vanilla bean, split lengthwise
6
eggs, lightly beaten
1/2 cup
sugar
1/2 cup
bourbon
1/4 teaspoon
freshly grated nutmeg
1
quart French vanilla ice cream, softened
Sweetened whipped cream (optional)
Freshly grated nutmeg (optional)
Preparation
Combine first 3 ingredients in a large saucepan; stir well. Cook over medium-low heat until thoroughly heated (do not boil). Combine eggs and sugar in a medium bowl; stir with a wire whisk until well blended. Gradually stir about one-fourth of hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Cook mixture over low heat, stirring constantly, 20 minutes or until mixture is slightly thickened and reaches 160°.
Remove mixture from heat; stir in bourbon and 1/4 teaspoon nutmeg. Let cool. Cover and chill 3 hours. Remove and discard vanilla bean; stir in ice cream just before serving. If desired, top each serving with sweetened whipped cream and sprinkle with nutmeg.
Light and Luscious,
January 1994
