How To make Jean's Bourbon Ice Cream
4 Eggs
3/4 c Sugar
1/2 c Bourbon
1 cn Eagle Sweetened Condensed
- Milk (14 oz) 6 c Half-Half
Fresh Mint (Garnish) Beat eggs on medium speed, gradually add sugar. Add bourbon and Eagle milk, mixing well. Add Half & Half. Pour into 1 gallon freezer, freeze according to manufacture's directions. Garnish each serving with mint sprigs. Source: Jean Howard, Auburn, Alabama Typos courtesy of: Joan Mershon
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Pineapple and Bourbon Vanilla Ice Cream
ineapple and Bourbon Vanilla Ice Cream
A fruity creamy delight, the bourbon vanilla kicks this ice cream to the next level!
1/2 l whole milk (Pasteurized milk is always better than sterilized milk but in any case always use whole milk).
1l whipping cream (Same as for the milk with at least 30% fats)
3 Bourbon vanilla beans
1 pineapple
10 egg yolks
350gr cane sugar
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