• Ingredients: 25
  • Serves: 6

Eggnog ice cream with hot buttered rum sauce with unsalted butter, golden brown sugar, whipping cream, light corn syrup, dark rum.


Ice Cream


Chocolate Glaze:

  • 12 whole red-and-white-striped hard peppermint candies, chopped
  • Fresh mint leaves


Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


For ice cream:

  1. Step 1 Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.

    For this step you will need

  2. Step 2 Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.

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  3. Step 3 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).
  4. Step 4 Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze.

    For this step you will need

For sauce:

  1. Step 5 Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves.

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  2. Step 6 Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.

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Nutrition information

Calories 894 Carbohydrates 82 g (27%)
Fat 58 g (90%) Protein 7 g (14%)
Saturated Fat 35 g (177%) Sodium 88 mg (4%)
Polyunsaturated Fat 2 g Fiber 0 g (0%)
Monounsaturated Fat 17 g Cholesterol 366 mg (122%)