Egg Nog Ice Cream with Hot Buttered Rum Sauce

Step 1

For ice cream, combine whipping cream and milk in a heavy sauce pan.

Step 2

Scrape in vanilla bean and seeds. Bring to a simmer.

Step 3

Whisk egg yolks and sugar in a large bowl to blend.

Step 4

Very gradually add hot cream mixture to eggs whisking constantly to distribute the heat. I usually whisk in a ladle full of hot cream to start, then slowly pour the rest in while whisking. You don't want to scramble your yolks so you want to bring them up to temperature slowly.

Step 5

Return mixture to sauce pan and stir constantly over medium heat until custard thickens and leaves a path on the back of a spoon when finger is drawn across.

Step 6

Strain into a large bowl.

Step 7

Mix in rum, vanilla and nutmeg. (I didn't use the rum.)

Step 8

Let cool, cover then refrigerate overnight.

Step 9

The next day, process the mixture in an ice cream maker according to your manufacturer's directions. Transfer to a container and freeze.

Step 10

For the sauce, melt butter in a heavy sauce pan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute, no longer. Remove from heat. Mix in rum. Cool slightly. It will thicken as it cools. Can be made one day ahead and refrigerated. If it needs to be thinned after storing, reheat with a bit of cream, stirring until mixture is desired consistency.