Eggnog Ice Cream with Hot Buttered Rum Sauce Recipe

Name: Eggnog Ice Cream with Hot Buttered Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 6 tablespoons (3/4 stick) unsalted butter; 1 cup (packed) golden brown sugar; 1/3 cup whipping cream; 2 tablespoons light corn syrup; 2 tablespoons dark rum

Servings: persons

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
6 tablespoons (3/4 stick) unsalted butter
1 cup (packed) golden brown sugar
1/3 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons dark rum

1
Combine whipping cream and milk in heavy medium saucepan.
2
Scrape in seeds from vanilla bean; add bean.
3
Bring to simmer.
4
Whisk egg yolks and sugar in large bowl to blend.
5
Gradually whisk in hot cream mixture.
6
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).
7
Strain into large bowl.
8
Mix in rum and nutmeg.
9
Refrigerate until cold.
10
Process mixture in ice cream maker according to manufacturer's instructions.
11
Transfer to container and freeze.
12
(Can be made 4 days ahead.
13
Keep frozen.)
14
Melt butter in heavy medium saucepan over medium heat.
15
Add brown sugar, cream and corn syrup and stir until sugar dissolves.
16
Boil 1 minute.
17
Remove from heat.
18
Mix in rum.
19
Cool slightly.
20
(Can be made 1 day ahead.
21
Cover and refrigerate.
22
Rewarm before using.)
23
Scoop ice cream into bowls.
24
Spoon warm sauce over and serve.

1568

kcal

Calories

105

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups whipping cream, 1 cup whole milk, 1 vanilla bean, split lengthwise, 6 large egg yolks, and more.

Yes, Eggnog Ice Cream with Hot Buttered Rum Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Eggnog Ice Cream with Hot Buttered Rum Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions