• 12 egg yolks
• 3/4 cup superfine sugar
• 3 pints bourbon
• 12 ounces dark rum
• 12 ounces peach brandy
• 3 pints milk
• 1 pint whipped cream
Preparation:
Beat yolks in a kitchen bowl for 30 minutes. (An electric mixer is a good reprieve.) Add the sugar gradually, with no letup. Then, shot by shot, pour in the three liquors, followed by the milk. Last of all, toss in the whipped cream.
No Comments
Leave a Comment