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INGREDIENTS
• 1 dozen eggs
• 1–1 ½ cups of sugar (to taste)
• 1 quart whipping cream
• 1–2 cups bourbon (optional, to taste)
• 2 pints of Leopold's Tutti-Frutti Ice Cream
INSTRUCTIONS
• Wash and dry eggs before using.
• Whip heavy cream with one tablespoon of sugar
until stiff and refrigerate.
• Separate the eggs.
• Beat egg whites adding half the sugar slowly until
stiff.
• Beat egg yolks in a separate bowl with the rest of
the sugar until fluffy and light in color.
• Slowly add bourbon to taste, stirring constantly.
• Pour the yolk mixture into the whites and fold
until well distributed.
• Stir whipped cream into above mixture.
Desserts
