Serves: 5
Total Calories: 297

4 large eggs, separated
1/3 cup plus 1 tablespoon sugar, divided
1 cup heavy cream
1 pint milk
1 teaspoon grated nutmeg
3 ounces bourbon whiskey

Beat egg yolks; slowly add 1/3 cup sugar. Pour cream into milk; add to mixer. Add grated nutmeg. Beat egg whites till soft peaks; gradually add remaining tablespoon sugar. Mix in bourbon. Refrigerate.

Editor's Extra: Can use pasteurized egg whites. Easy to put in ice cream maker, then into freezer.

Fun Fact: Even though it is estimated that only one out of 20,000 commercially produced eggs might contain salmonella bacteria (meaning the average consumer might encounter a contaminated egg once every 84 years), many people are uncomfortable using raw eggs in recipes. (www.laeggs.com) To pasteurize them: Place eggs in simmering water for 1–2 minutes, then submerge in ice water. Or, break the egg(s) called for in recipe into a small glass bowl, and microwave on HIGH 15 seconds. This will slightly cook the eggs, yet they will still have a runny consistency. A third method is to cook eggs with 2 tablespoons per egg of a liquid called for in recipe, till it reaches 150°.

Nutritional Facts:

Serves: 5
Total Calories: 297
Calories from Fat: 199

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