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 vanilla bean ice-cream, softened (8 cups)
- 4-6 fruit mince pies (see <u><b><a href='http://www.gourmettraveller.com.au/fruit-mince-tarts.htm'>fruit mince pie recipe</a></b></u>), plus extra to serve
Hot buttered rum caramel
- 250 gm caster sugar
- 100 ml añejo rum
- 200 ml pouring cream
- 150 gm double cream
- 50 gm butter
- 1Place 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.
- 2For 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.