A zabaglione, sabayon kind of thing, only you douse it with Bourbon and freeze it…so, kind of an ice cream, only no churning—simply scoop the custard into a square pyrex dish and freeze! Estimate a couple hours for soft-serve, longer for firmer, even overnight if you want to make this dessert the day before you want to serve it.
The original recipe is the “Bourbon Bombe” component of Jennifer Puccio’s “Marlowe’s Upside Down Pear Crisp”, published in the San Francisco Chronicle in 2011. The “Bombe” is so creamy, boozy, and delicious, I’m sure you’ll enjoy it as much as I do, plain or with a bit of caramel sauce.
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