Frozen Maple and Bourbon Souffle

Recipe by ellie_
READY IN: 50mins
SERVES: 8-10


  • 2
    egg yolks
  • 13
    cup sugar
  • 14
    cup sour mash Bourbon (or your favorite bourbon)
  • 3
    tablespoons maple syrup
  • 2 14
    cups whipping cream
  • 12
    cup macadamia nuts, toasted and chopped


  • Lightly grease 1 1/2 quart souffle dish.
  • Grease 2-inch high parchment or a foil collar and wrap around dish, securing collar with string.
  • In a bowl whisk together the first 4 ingredients (eggs - bourbon) until blended. Set bowl over pan of simmering water (or use a double boiler) and continue whisking until mixture thickens (5 minutes). Remove bowl from pan of water.
  • With an electric mixer beat egg mixture until cool and trippled in volume (10 minutes).
  • Beat in syrup in a thin stream and beat 1 more minute.
  • In a seperate bowl with clean beaters beat cream until soft peaks fold.
  • Fold cream into egg mixture.
  • Spoon into the dish, smoothing the top.
  • Freeze overnight or for at least 5 hours or until firm.
  • Let souffle soften in refrigerator for 30 minutes.
  • Remove collar.
  • Press nuts into sides of souffle.
  • Serve immediately.