EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE

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Eggnog Ice Cream with Hot Buttered Rum Sauce image

Categories     Milk/Cream     Rum     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Christmas     New Year's Eve     Frozen Dessert     Winter     Christmas Eve     Party     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

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
1/4 teaspoon ground nutmeg
Sauce
6 tablespoons (3/4 stick) unsalted butter
1 cup (packed) golden brown sugar
1/3 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons dark rum

Steps:

  • 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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