Barbara Adams: Vanilla Ice Cream with Butterscotch-Rum Sauce, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Vanilla Ice Cream with Butterscotch-Rum Sauce
Recipe

Although I generally favor authentic ingredients over extracts, I found that real rum was too harsh and medicinal in this recipe. Rum extract creates the perfect flavor profile—like a glorified butter rum lifesaver!

Ingredients

Serves 2 cups

1	cup	brown sugar
1/2	cup	light corn syrup
1/2	cup	butter
1	cup	heavy cream
1/8	teaspoon	salt
2	teaspoons	vanilla
1–2	teaspoons	rum extract*

*You may substitute rum liquor but go easy—if you add too much, the liquor overtakes the butterscotch flavor.

Directions

Combine the sugar, corn syrup, butter, cream, and salt in a heavy-bottomed saucepan. Cook over medium low heat, stirring often, until the butter melts.
Increase the heat to medium high and bring to a boil. Boil for two minutes, stirring constantly.
Pour the sauce into a heat-resistant mixing bowl and cool to room temperature.
Stir in the vanilla and rum flavorings and mix well.
Store covered in the refrigerator. Reheat the sauce in the microwave or a heavy-bottomed saucepan before serving.

Preparation time: 10 minutes plus cooling time.

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