Eggnog Ice Cream With Hot Buttered Rum Sauce

Recipe Ingredients

		Ice Cream
3 cups	711ml	Whipping cream
1 cup	237ml	Whole milk
1		Vanilla bean - split lengthwise
6		Egg yolks (large)
1 cup	198g / 7oz	Sugar
1/4 cup	59ml	Dark rum
1/4 teaspoon	1.3ml	Ground nutmeg
		Sauce
6 tablespoons	90ml	Unsalted butter - (3/4 stick)
1 cup	160g / 5.6oz	Golden brown sugar - (packed)
1/3 cup	78ml	Whipping cream
2 tablespoons	30ml	Light corn syrup
2 tablespoons	30ml	Dark rum

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, December 2001

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