Eggnog Ice Cream With Hot Buttered Rum Sauce

Directions

1. For Ice Cream: Combine whipping cream and lowfat milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add in bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in warm cream mix. Return mix to saucepan and stir constantly over medium-low heat till custard thickens and leaves path on back of spoon when finger is drawn across, about 5 min (don't boil). Strain into large bowl. Fold in rum and nutmeg. Chill till cool.
2. Process mix in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frzn.)
3. For Sauce: Heat butter in heavy medium saucepan over medium heat. Add in brown sugar, cream and corn syrup and stir till sugar dissolves. Boil 1 minute. Remove from heat. Fold in rum. Cold slightly. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
4. Scoop ice cream into bowls. Spoon hot sauce over and serve.
5. This recipe yields 6 to 8 servings.
6. Comments: At Oran Mor, the ice cream comes in profiteroles surrounded by the sauce, but this lovely duo tastes terrific without which added touch, too.