Eggnog Ice Cream with Hot Buttered Rum Sauce

Name: Eggnog Ice Cream with Hot Buttered Rum Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 2 Tbsps light corn syrup; 6 egg yolks; 0 teaspoons ground nutmeg; 79 milliliters heavy whipping cream; 2 Tbsps spiced rum; 237 milliliters sugar; 6 Tbsps unsalted butter; 1 vanilla bean; 237 milliliters whole milk

If you have approximately 50 minutes to spend in the kitchen, Eggnog Ice Cream with Hot Buttered Rum Sauce might be a tremendous gluten free and lacto ovo vegetarian recipe to try. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 265 calories, 2g of protein, and 11g of fat each. If you have heavy whipping cream, corn syrup, sugar, and a few other ingredients on hand, you can make it. It is perfect for Christmas. It works well as a very affordable dessert. If you like this recipe, take a look at these similar recipes: Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce, Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce, and Pears in Hot Buttered Rum Sauce.

Instructions

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.

Ingredients you will need

Vanilla Bean

Egg Yolk

Cream

Seeds

Sugar

Milk

Equipment you will use

Sauce Pan

Knife

Whisk

Bowl

Frying Pan

Heat cream mixture until bubbles form around sides of pan.

Ingredients you will need

Cream

Equipment you will use

Frying 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.

Ingredients you will need

Egg

Equipment you will use

Whisk

Frying Pan

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.

Ingredients you will need

Water

Custard

Nutmeg

Wrap

Rum

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Vanilla Bean

Ice Cream

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.

Ingredients you will need

Brown Sugar

Corn Syrup

Butter

Cream

Sauce

Sugar

Equipment you will use

Sauce Pan

Remove from the heat; stir in rum.

Ingredients you will need

Rum

Serve with ice cream.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

237milliliters

packed brown sugar 2Tbsps

light corn syrup 6

egg yolks 0teaspoons

ground nutmeg 79milliliters

heavy whipping cream 2Tbsps

spiced rum 237milliliters

sugar 6Tbsps

unsalted butter 1

vanilla bean 237milliliters

whole milk

Recommended wine: Cream Sherry, Alcoholic Drink, Food Product Category, Wine, Red Wine, Sherry, Port, Dessert Wine, Moscato, Moscato Dasti

Cream Sherry, Alcoholic Drink, and Food Product Category are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "