- 3 cups whipping cream
- 1 cup whole milk
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 1 cup sugar
- 1/4 cup dark rum
- 1/4 teaspoon ground nutmeg
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup (packed) golden brown sugar
- 1/3 cup whipping cream
- 2 tablespoons light corn syrup
- 2 tablespoons dark rum
- 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.
- Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
- 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.)
- Scoop ice cream into bowls. Spoon warm sauce over and serve.