* I don't like to put a steaming hot bowl of liquid into my refrigerator, so I place the bowl in a larger bowl filled with ice and water and stir the mixture every so often to bring it to a cooler temperature before placing it in the refrigerator.
*I put a range in for the nutmeg measurement. I love nutmeg so I used the full teaspoon. Nutmeg makes it taste like egg nog to me. If you like less, use less.
*The rum will also give it a traditional egg nog flavor if you're used to your eggnog spiked. We don't use it in the ice cream because of the kids, but if you like your desserts a little boozy and love the taste of rum, definitely add it in.
*The original recipe had 2 Tablespoons of rum in the sauce, if you like more rum, increase it to this amount. I think 1 Tablespoon gives it plenty of flavor without overpowering the sauce.
*You may need to add a pinch more of salt to your rum sauce depending upon what kind of butter you use. I love a salted caramel; the salt brings out the flavor, so season to taste.
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