Recipe for cooking eggnog ice cream with hot buttered rum

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Eggnog Ice Cream with Hot Buttered Rum

Ice Cream
3 c. whipping cream
1 c. whole milk
1 vanilla bean, split lengthwise
6 lrg. egg yolks
1 c. sugar
1/4 c. dark rum
1/4 tsp. ground nutmeg

Combine whipping cream and milk in heavy med. saucepan. Scrape in seeds from vanilla bean. Add bean. Bring to simmer. Whisk egg yolks and sugar in lrg. bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir constantly over med.-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 mins. (do not boil). Strain into lrg. 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
6 Tbsp. unsalted butter
1 c. packed golden brown sugar
1/3 c. whipping cream
2 Tbsp. light corn syrup
2 Tbsp. dark rum

Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup. Boil 1 min.. 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.