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Eggnog Ice Cream with Hot Buttered Rum Sauce

 Eggnog Ice Cream with Hot Buttered Rum Sauce
Why save your ice cream maker for summer? Serve Christmasy scoops featuring the flavor of eggnog and drizzle them with a delectable buttered rum sauce straight from the stovetop.
12 ServingsPrep: 30 min. + chilling Process: 20 min. + freezing

Ingredients

  • 6 egg yolks
  • 1 cup sugar
  • 3 cups heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla bean
  • 1/4 cup spiced rum
  • 1/4 teaspoon ground nutmeg
  • SAUCE:
  • 6 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • 1/3 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons spiced rum

Directions

  • In a small bowl, whisk egg yolks and sugar; set aside. In a large
  • heavy saucepan, combine the cream and milk. Split vanilla bean in
  • half lengthwise. With a sharp knife, scrape seeds into pan; add
  • bean.
  • Heat cream mixture until bubbles form around sides of pan. Whisk a
  • small amount of hot mixture into the egg mixture. Return all to the
  • pan, whisking constantly. Cook and stir over low heat until mixture
  • is thickened and coats the back of a spoon.

2 of 2

Eggnog Ice Cream with Hot Buttered Rum Sauce (continued)

Directions (continued)

  • Quickly transfer to a bowl; place in ice water and stir for 2
  • minutes. Stir in rum and nutmeg. Press plastic wrap onto surface of
  • custard. Refrigerate for several hours or overnight.
  • Discard vanilla bean. Fill cylinder of ice cream freezer two-thirds
  • full; freeze according to the manufacturer’s directions. When ice
  • cream is frozen, transfer to a freezer container; freeze for 2-4
  • hours before serving.
  • For sauce, in a small saucepan, melt butter over medium heat. Stir in
  • brown sugar, cream and corn syrup; cook and stir until sugar is
  • dissolved. Remove from the heat; stir in rum. Serve with ice cream.
  • Yield: 1-1/2 quarts (1 cup sauce).
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.