Recipe 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
Recipe method
- 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 instructions. Transfer to container and freeze.
- 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.
- Scoop ice cream into bowls. Spoon warm sauce over ice cream.
Other ice cream recipes:
Eggnog ice cream with hot buttered rum recipe
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