Creole Coffee Ice Cream Punch

Course : Cajun
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6 large eggs
1/2 cup sugar
3 cups Louisiana coffee w/chicory
1/4 cup bourbon
1/2 pint vanilla ice cream
1/2 pint coffee ice cream

Preparation / Directions:

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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