eggnog ice cream with hot buttered rum sauce.

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

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