Preparation:
Beat the eggs and sugar together for 5 minutes, until thick and creamy. Stir in milk, cream, and vanilla and/or "Bourbon" (if you dare)! Freeze in an ice-cream freezer following the manufacturers instructions. Halfway through the process, when the ice cream is at the consistency of a VERY thick milk shake, put in the bread puddin cubes, then continue on until the ice cream dish is thick and done. Let the cannister rest for a bit in the deep freeze to make it good and solid, then serve!!! |
