Dessert Recipes
Eggnog Ice Cream with Hot Buttered Rum
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
Instructions
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.
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.