|Heavy cream||1 Quart, whipped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Jamaica rum||1 1⁄2 Cup (24 tbs)|
|Vanilla ice cream||1 Quart|
|Bourbon||24 Ounce (Two 12 Ounce Bottle)|
Beat egg yolks until light, then beat in sugar, and continue beating steadily for 20 minutes.
Stir in the rum and allow the mixture to stand at least 1 hour or until rum has "cooked" the eggs.
Then add bourbon.
Just before serving, stir in the whipped cream and ice cream.
Pour into a well chilled punch bowl.
Serving size: Complete recipe
Calories 9878 Calories from Fat 4873
% Daily Value*
Total Fat 550 g845.6%
Saturated Fat 316.5 g1582.4%
Trans Fat 0 g
Cholesterol 6154.4 mg2051.5%
Sodium 1292.7 mg53.9%
Total Carbohydrates 563 g187.5%
Dietary Fiber 6.6 g26.5%
Sugars 503.5 g
Protein 110 g219.2%
Vitamin A 461.6% Vitamin C 18.9%
Calcium 229.3% Iron 63.5%
*Based on a 2000 Calorie diet