Eggnog Ice Cream with Hot Buttered Rum

Eggnog Ice Cream with Hot Buttered Rum

Ingredients:
3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
1 cup granulated sugar
1/4 cup dark rum
1/4 teaspoon ground nutmeg

Directions:
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. 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.
Sauce