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Creole coffee ice cream punch

Yield: 12 Servings

Ingredients:

• 6 Eggs
• 1/2 c Sugar
• 3 c Louisiana coffee w/chicory
• 1/4 c Bourbon
• 1/2 pt Vanilla ice cream
• 1/2 pt Coffee ice cream

Instructions:

1. In large bowl beat eggs at high speed until slightly thickened. 2. Gradually add sugar beating until mixture is smooth and very thick. 3. Add coffee and bourbon; mix thoroughly. 4. Pour mixture into punch bowl or large pitcher. 5. Spoon in ice cream; stir well. Allow ice cream to melt slightly to flavor punch then serve immediately.

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