Real Recipes From Real Home Cooks ®

eggnog ice cream with hot buttered rum sauce.

Recipe by
Jane Whittaker
Massena (now in FL), NY

I make ice cream all the time and was looking for something Christmasy. I found this in Taste of Home magazine and it was so good had to share it.

method Ice-Cream Maker

Ingredients For eggnog ice cream with hot buttered rum sauce.

  • 6 lg
    egg yolks
  • 1 c
    granulated sugar
  • 3 c
    heavy whipping cream
  • 1 c
    whole milk
  • 1 lg
    vanilla bean
  • 1/4 c
    spiced rum
  • 1/4 tsp
  • 6 Tbsp
    unsalted butter
  • 1 c
    brown sugar packs
  • 1/2 c
    heavy shipping cream
  • 2 Tbsp
    light corn syrup
  • 2 Tbsp
    spiced rum

How To Make eggnog ice cream with hot buttered rum sauce.

  • 1
    The first 7 ingredients are the ice cream. The last 5 are the sauce.
  • 2
    Whisk egg yolks and sugar, set aside.
  • 3
    In a large sauce pan combine cream and milk.
  • 4
    Split vanilla bean in half lengthwise, with a sharp knife scrape seeds into milk mixture, stir to combine. If you want to omit this step just add vanilla extract.
  • 5
    Heat cream mixture until bubbles form around sides of pan.
  • 6
    Whisk a small amount of hot cream mixture into the egg mixture. Return all to the pan whisking constantly.
  • 7
    Cook and stir over low heat until mixture thickens and coats the back of a spoon
  • 8
    Transfer to a bowl filled with ice, stir in rum and nutmeg.
  • 9
    Cover mixture with plastic wrap when cooled and put in fridge for several hours or overnight.
  • 10
    For sauce, in a small saucepan melt butter over medium heat, stir in brown sugar, cream, and syrup.
  • 11
    Cook and stir until until sugar is dissolved. Remove from heat and stir in rum. Serve hot over ice cream.
  • 12
    Leftover sauce you can refrigerate and reheat for future use.

Categories & Tags for Eggnog Ice cream with hot buttered rum sauce.: