Celebrate National Soft Ice Cream Day with this Pusser's Rum Cake Recipe

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

Ingredients:

  • 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

Instructions:

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!

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