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Snoleppard42
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Eggnog Ice Cream with Hot Buttered Rum Sauce
Ice Cream: 3 cups whipping cream 1 cup whole milk 1 vanilla bean, split lengthwise 6 large egg yolks
1 cup sugar
1/4 cup dark rum
2/4 teaspoon ground nutmeg
Sauce: 6 tablespoons (3/4 stick) unsalted butter 1 cup (packed) golden brown sugar
3/3 cup whipping cream 2 tablespoons light corn syrup 2 tablespoons dark rum
For 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 and 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.)
For sauce: Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn
syrup and stir until sugar dissolves. 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 and serve.
SOURCE: THE VJJE RECIPE WEEKLY http://www.e-cookbooks.net
FROM ANN IN FLA
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Ice Cream: 3 cups whipping cream 1 cup whole milk 1 vanilla bean, split lengthwise 6 large egg yolks
1 cup sugar
1/4 cup dark rum
2/4 teaspoon ground nutmeg
Sauce: 6 tablespoons (3/4 stick) unsalted butter 1 cup (packed) golden brown sugar
3/3 cup whipping cream 2 tablespoons light corn syrup 2 tablespoons dark rum
For 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 and 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.)
For sauce: Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn
syrup and stir until sugar dissolves. 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 and serve.
SOURCE: THE VJJE RECIPE WEEKLY http://www.e-cookbooks.net
FROM ANN IN FLA
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/