At Òran Mór, the ice cream comes in profiteroles surrounded by the sauce, but this lovely duo tastes terrific without that added touch, too.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Ice Cream
Sauce
Preparation
For ice cream:
Step 1
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.
Step 2
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:
Step 3
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. Rewarm before using.)
Step 4
Scoop ice cream into bowls. Spoon warm sauce over and serve.
