Egg Nog Ice Cream and Hot Buttered Rum Sauce

I made an Egg Nog Ice Cream and Hot Buttered Rum Sauce for my office Christmas lunch yesterday. I got a request for the recipe, so I thought I'd just post it here. It's not completely original. I based it in part from a recipe at epicurious.com and in part from a recipe in "Ben & Jerry's Homemade Ice Cream & Dessert Book."

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Egg Nog Ice Cream

Ingredients for approximately 1/2 gallon:

• 1 dozen egg yolks
• 4 whole eggs
  
• 4 cups cream
• 2 cups milk
• 1 1/2 cups sugar
  
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1/2 tsp ground cinnamon
  
• 6 tbsp dark rum
  

I actually used Egg Beaters instead of the 4 whole eggs, to cut the cholesterol a little bit and used imitation rum extract instead of the rum to reduce the amount of alcohol. Alcohol lowers the freezing point and makes it harder to get the ice cream firm.

Instructions: Whisk together get yolks and eggs. Combine sugar and milk in saucepan and heat on medium until lightly simmering. Reduce heat. Slowly add egg mixture to suacepan and stir constantly. Slowly heat until mixture slightly thickened, coats back of spoon, and registers 175°F on thermometer, approximately 3 to 5 minutes. Remove from heat and allow to cool. Add rum and spices. Chill mixture at least two hours in refrigerator, preferable overnight. Add cream and freeze ina home ice cream freezer per manufacturer's instructions. Enjoy!
rum sauce

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Hot Butter Rum Sauce

• 1 Stick (4 ounces) Unsalted Butter
• 1 Cup Heavy Cream
• 1 Cup Dark Brown Sugar, packed
• 3 Tablespoons Dark Rum (I used Capitan Morgan's Spiced Rum)
  

Instructions: Melt butter in saucepan over medium heat. Add brown sugar, cream and and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly.