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Creole Coffee Ice Cream Punch



Yield 12 Servings
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


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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