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Creole Coffee Ice Cream Punch


Yield: 12 servings

6 Eggs
1/2 cup Sugar
3 cup Louisiana coffee with chicory
1/4 cup Bourbon
1/2 pint Vanilla ice cream
1/2 pint Coffee ice cream

In large bowl, beat eggs at high speed until slightly thickened. Gradually add sugar, beating until mixture is smooth and very thick. Add coffee and bourbon; mix thoroughly. Pour mixture into punch bowl or large pitcher. Spoon in ice cream; stir well. Allow ice cream to melt slightly to flavor punch, then serve immediately.




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