ICE CREAM
3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
1 cup sugar
1/4 cup dark rum
1/4 teaspoon ground nutmeg
SAUCE
6 tablespoons (3/4 s unsalted butter
1 cup (packed) golden brown sugar
1/3 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons dark rum
For ice cream:
Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir
constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes
(do not boil).
Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold. Process mixture in ice cream maker according to manufacturer's
instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
For sauce:
Melt butter in heavy medium saucepan over medium heat. Add brown
sugar, cream and corn syrup and stir until sugar dissolves.
Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be
made 1 day ahead. Cover and refrigerate. Re-warm before using.)
Scoop ice cream into bowls. Spoon warm sauce over and serve.
SOURCE: THE VJJE RECIPE WEEKLY Vol. 6, No. 50 .
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