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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 30 |
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Combination of several recipes I had tried. Ingredients:
12 eggs |
1 1/2 cups sugar |
1/2 teaspoon salt |
1 quart half-and-half |
1 cup bourbon (optional) |
1 quart heavy cream |
2 tablespoons vanilla extract |
1/2 teaspoon almond extract |
1 teaspoon ground nutmeg |
2 cups whipping cream |
additional nutmeg (optional) |
Directions:
1. In a heavy 4-qt saucepan, whisk together eggs, sugar, Burboun, and salt.
2. Gradually add 1 qt of Half and Half.
3. Cook and stir over low heat until a thermometer reads 160F-170F, about 30-35 minutes.
4. Pour into a large heatproof bowl; stir in vanilla extract,almond extract, nutmeg and heavy cream.
5. Place bowl in an ice-water bath, stirring frequently until mixture is cool.
6. If mixture separates, process in a blender until smooth.
7. Cover and refrigerate for at least 3 hours.
8. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; beat gently into cooled mixture.
9. Pour into a chilled punch bowl.
10. Sprinkle with nutmeg if desired.
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