Yield: 20 Servings
|1 pounds||Butter, softened|
|16 ounces||Pkg. Light brown sugar|
|16 ounces||Pkg. Confectioners' Sugar, sifted|
|2 teaspoons||Ground cinnamon|
|2 teaspoons||Ground nutmeg|
|1 quart||Vanilla ice cream, softened|
|1||Liter of Bourbon|
|4 quarts||Hot brewed coffee|
|Sweetened whipped cream cinnamon sticks ground cinnamon|
Source: Southern Living Magazine 1/97 Beat first 5 ingredients in a large bowl at medium speed with an electric mixer until light and fluffy. Stir in ice cream; freeze in an airtight container until firm.
Combine ice-cream mixture, bourbon, and coffee in a large bowl, stirring well. Or for 1 serving, combine 3 Tbl ice-cream mixture, 3 Tbl. Bourbonm and ¾ c. coffee in a large mug, stirring well. Serve with sweetened whipped cream; garnish, if desired.
Note: Ice-cream mixture may be frozen up to 1 month.
From the recipe files of suzy@...