This recipe makes a little more rum caramel than you'll need,
but it's great to have on hand and will keep refrigerated for a
week or two.
2 litres (8 cups)vanilla bean ice-cream, softened4-6fruit mince pies (see fruit mince pie recipe), plus extra to serveHot buttered rum caramel250 gmcaster sugar100 mlañejo rum200 mlpouring cream150 gmdouble cream50 gmbutter
Place softened ice-cream in a large bowl. Break pies into large chunks, add to ice-cream and fold through gently until just combined. Freeze until required. Makes about 2 litres.
For hot buttered rum caramel, combine sugar and 100ml water in a small saucepan and bring to the simmer over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to remove sugar crystals, then cook until dark caramel (8-12 minutes). Remove pan from heat, then add rum (be careful as hot caramel will spit), then add creams and butter, return to heat and bring to the simmer, stirring to dissolve. Serve hot or warm poured over scoops of mince pie ice-cream, with extra mince pies.