#DessertAlert: Eggnog Ice Cream with Rum Caramel Sauce
The hustle and bustle of Christmas is over, but there is still work to be done. You have to toss out the tree and wrapping paper, bring down Christmas decorations, tidy up your home and send everyone home with leftovers. Once that's done, you might still be left with half bottles of liquor and a carton of eggnog that wasn't even opened. Once you're done cleaning up, I'll tell you what to do with that leftover eggnog and liquor.
Ready? Make Eggnog Ice Cream with Rum Caramel Sauce. You may not have been expecting this, but trust me, it's worth it. Now, not many people have an ice cream maker or have even made ice cream at home before, but I've got a couple of shortcuts for you.
1. Make a Custard
Heat eggnog and cream on the stove. Then, temper egg yolks with the warm cream to create a custard. Make sure to pour the custard into a deep enough container or baking dish and freeze for several hours, stirring every 1-2 hours until you get the texture of an ice cream or frozen custard.
2. Whipped Cream Method
*This method will give you a soft serve consistency.
Take heavy whipping cream and whip until it forms stiff peaks. Mix together a can of sweetened condensed milk and eggnog in a separate container. Once complete, fold them into the whipped cream. Freeze this mixture in a deep enough container or baking dish for at least 8 hours stirring every two hours (the timing is based on experience).
Preparing the Rum Caramel
Now it's time to make the rum caramel, the best part. I enjoy all things salted caramel, but it being the holidays, I thought I'd pair the traditional flavors of spiked eggnog and add rum into the mix. This sauce can be made from any caramel recipe you enjoy, but I made a salted caramel sauce especially for this purpose.
1/2 cup sugar
4 tbsp butter
2 tsp fine sea salt (or freshly ground)
1 tbsp Bacardi Gold Rum (or your favorite dark rum)
1. Heat the water, butter and sugar in a sauce pan. Whisk constantly so the mixture is not grainy and does into turn into a candy.
2. While the mixture is still heating and gets slightly amber in color, add sea salt and rum. BE CAUTIOUS WHEN ADDING ALCOHOL TO HEAT (if you are cooking on open flame, it is best if you take the sauce pot away from the burner when adding rum).
3. Continue stirring mixture until you cannot smell the rum anymore and then add the eggnog. (Normally in a caramel sauce, this would be when you add cream, but this is specially made for this recipe).
4. Allow mixture to bubble up, but stir so the mix does not harden. When the caramel is nearly golden in color, turn off the heat.
5. Drizzle over ice cream for serving.
*Be aware that this preparation of the caramel sauce may not have a long shelf life; because of the eggnog, it should be eaten right away
For some additional holiday cheer, shave some chocolate over the top of your ice cream before serving (I used Ferrero Rocher). I hope you enjoy this recipe to wrap up the holidays!