Coffee Ice Cream With Rum Butter Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Canadian | Desserts | 6 | Servings |
INGREDIENTS
| 2 | c | Good quality coffee ice |
| cream | ||
| 1 | c | Granulated sugar |
| 1/4 | c | Water |
| 3/4 | c | Whipping cream |
| 2 | T | Unsalted butter |
| 1 | t | Pure vanilla extract |
| 2 | T | Dark rum |
| Chopped almonds or walnuts |
INSTRUCTIONS
1999 (SAUCE): In heavy saucepan, combine sugar and water and bring to boil over medium-high heat, stirring occasionally; cook, without stirring but watching carefully, until mixture turns rich golden brown. Have ready a small bowl of cold water and a pastry brush and, during cooking, brush down any sugar crystals from sides of saucepan with cold water. Remove from heat and carefully stir in cream (mixture tends to bubble up). Cook for 1 or 2 minutes until sauce is very smooth. Remove from heat and stir in butter, vanilla and rum. To serve, scoop ice cream into dessert bowls and pour a few spoonfuls of sauce over each serving. Sprinkle with almonds if desired. Makes 6 servings. Note: Vanilla ice cream can be used but the coffee flavor goes particularly well with this sauce. Typed in MMFormat by chartlin@hotmail.com Source: Canadian Living Magazine Posted to MM-Recipes Digest V4 #10 by chartlin@hotmail.com on Mar 21,
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Nutrition (calculated from recipe ingredients)
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Calories: 276
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 50.9mg
Sodium: 12.5mg
Potassium: 24.3mg
Carbohydrates: 34.2g
Fiber: 0g
Sugar: 33.3g
Protein: <1g