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Butter Rum Ice Cream



  • Combine sugars and water in a heavy, medium-sized pan.
  • Turn heat on medium and bring to a boil, stirring every 2-3 minutes.
  • Boil for 1-2 minutes.
  • Add butter.
  • Remove from heat and add heavy cream and spiced rum. 
  • Stir in vanilla.
  • Whisk in corn starch.
  • Cool and add to ice cream (recipe above) . Add only the amount desired and freeze for at least an hour before serving. Use the remaining butter rum sauce as a topping, heated.