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Ice Cream Scrunch




Source of Recipe


Bill G.


List of Ingredients




½ cup dark rum
4 tablespoons unsalted butter, diced
11/3 cups loosely packed light brown sugar
1 tablespoon ground cinnamon plus a little extra for sprinkling
½ cup coarsely chopped walnuts
1 quart best quality vanilla ice cream, preferably with the vanilla bean seeds in it
4 cinnamon sticks for garnish, optional


Recipe



Have ready 4 ice cream glasses, wineglasses or bowls and some matches for flaming the rum. Have the rum measured in a measuring cup with a spout and the butter diced.

In a wide-bottomed saucepan or a medium skillet, stir together the sugar, cinnamon and walnuts. Place pan or skillet over medium heat, and stir continuously until the sugar starts to soften and melt, and the mixture resembles "molten goo," about 5 minutes.

If at any time the mixture starts to burn, reduce the heat to low.

Quickly stir in the butter. Then immediately add the rum, averting your head, as it might ignite. If the rum doesn't ignite, strike a match and carefully ignite the mixture. Remove the pan from the heat and shake it until the flames die.

Once the flames have gone out, stir the sauce. Don't worry if there are some little chunks in it.

Mound 2 to 3 scoops of ice cream in each ice cream glass, wineglass, or bowl and spoon some of the sauce over each portion. Add another scoop or two of ice cream to each container and spoon some additional sauce over each serving.

As the warm sauce comes in contact with the cold ice cream, it will harden. Garnish each serving with a pinch of cinnamon and a cinnamon stick, if desired.

SERVES 4