eggnog ice cream with hot buttered rum sauce.

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.
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