Eggnog Ice Cream with Hot Buttered Rum Sauce

I saw this recipe several months ago, but I made myself wait until Christmas time to try it out. I've never been crazy about eggnog. I think maybe it's because I have an aversion to drinking thick liquids (with the exception of milkshakes). But making it into an ice cream was genius. And the sauce added so much flavor to the ice cream. This sauce would be perfect even on vanilla ice cream throughout the year.

Ingredients:

Ice Cream
3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
6 large egg yolks
1 cup sugar
1/4 cup dark rum
1/4 teaspoon ground nutmeg

Hot Buttered Rum Sauce
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

Directions:

Ice Cream
Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean (or if you're using vanilla extract, add this in). Bring to a 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 a large bowl. Mix in rum and nutmeg. Refrigerate until cold.

Process mixture in ice cream maker according to manufacturer's instructions. Transfer to a container and freeze.

Hot Buttered Rum Sauce
Melt butter in a 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. Cover and refrigerate if you're not using right away. Rewarm before using.

Source: Epicurious