- In a saucepan over low heat, stir together the half-and-half and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight.
- Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream. Serve cold.
Original recipe makes 8 - (6 ounce) servings