- 1 quart eggnog
- 1/2 to 3/4 teaspoon rum extract
- 1/2 gallon butter pecan ice cream
- In a large saucepan, heat eggnog and extract just until warmed. Serve over ice cream. Yield: 8-10 servings.
Originally published as Eggnog Over Pecan Ice Cream in Simple & Delicious November/December 2007, p25
This recipe pairs well with a sweet white wine.
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