EGGNOG ICE CREAM WITH HOT BUTTERED RUM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Ice Cream:
  • 3 cups whipping cream
  • 1 cup whole milk
  • 1 vanilla bean, split lengthwise
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1/4 cup dark rum
  • 1/4 teaspoon ground nutmeg
  • Sauce:
  • 6 tablespoons unsalted butter
  • 1 cup packed golden brown sugar
  • 1/3 cup whipping cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons dark rum

Directions

  • To prepare ice cream, combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean.
  • Add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan.
  • Stir constantly over medium−low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
  • Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
  • Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. Can be made 4 days ahead. Keep frozen.
  • To prepare sauce, melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup. Boil 1 minute.
  • Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and
  • refrigerate. Rewarm before using.)
  • Scoop ice cream into bowls. Spoon warm sauce over ice cream.

Notes

from ice cream delights!

Categories: Dessert  Frozen  Ice Cream 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!