Eggnog Ice Cream with Hot Buttered Rum Sauce

Discussion in 'Food and nutrition' started by Snoleppard42, Jan 12, 2004.

  1. Snoleppard42

    Snoleppard42 Guest

    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.



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