August 19th is National Soft Ice Cream Day. There would be no better way to celebrate than a Pusser's Rum Cake topped with Pusser's Rum Ice Cream.
Up Spirits Rum Cake Topped with Rum Ice Cream
- 1 Pusser's Rum Cake
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup dark brown sugar
- 1/8 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 2 large eggs
- 1/3 cup Pusser's Rum
Simmer cream, milk, 1/2 cup brown sugar, and nutmeg over medium heat while stirring.
Mix eggs, remaining brown sugar, and 1/8 teaspoon salt in a separate bowl. Add the saucepan mixture in slowly, continue stirring. Now pour the bowl of combined ingredients back into saucepan, stirring until mixture is 175°F.
Immediately strain the mixture with a fine grate strainer, into a new bowl. Add in Pusser's Rum. Cool in refrigerator for at least 6 hours.
Put into ice cream maker (or freezer) until fully frozen. Then transfer to airtight container and let freeze for another 2 hours.
Once ice cream is done, place Pusser's Rum Cake onto serving dish. Top with ice cream. Drizzle Pusser's Rum on top. Serve and enjoy!