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
How To make Jean's Bourbon Ice Cream's Videos
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Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time. Did I mention that how satisfying it is to crack into that sugar topping?!?!?
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0:00 Intro
2:18 Making Chiffon Cake Mix
10:27 Fluffing Egg Whites
17:30 Folding in the Egg Whites
19:00 Adding Mix to Cookie Sheet
20:35 Putting Chiffon Cake in the Oven
21:02 Taking Cake out of the Oven
22:17 Making the Lemon Whipped Cream
27:30 Final Assembly
30:49 Outro
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ineapple and Bourbon Vanilla Ice Cream
A fruity creamy delight, the bourbon vanilla kicks this ice cream to the next level!
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1l whipping cream (Same as for the milk with at least 30% fats)
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10 egg yolks
350gr cane sugar
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