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The Scrunch

The Scrunch

Chef Bill Gideon

Gideons, www.gideonsrestaurant.com, North Adams, MA


  • 4 cups light brown sugar
  • 3 ½ Tbsp ground cinnamon
  • 1 ½ cups rough chopped walnuts
  • 6 Tbsp unsalted butter
  • 8 large scoops vanilla bean ice cream
  • 1 ½ cups Meyers dark rum


Using a large sauté pan, place the sugar, 3 tablespoons of the cinnamon and the walnuts into the pan. Place over a high flame and stir continuously. It will take about 5 minutes for the mixture to soften. The desired result is bubbly molten goo.
When the mixture reaches this point, add the butter and mix it in quickly. Immediately after, cautiously pour all of the rum in. It will immediately burst into flame so be careful.
Stir the flaming mixture quickly, the flame will go out and you will see the mix become a sauce.
Immediately pour the sauce over the scooped ice cream balls.
Sprinkle the remaining cinnamon around the outside of the bowls with ice cream and enjoy.

NOTE: Do not allow sauce to cool in pot!! It will harden and is very difficult to remove.


Recommended wine/beer for The Scrunch:

Alvear Solera 1927 Pedro Ximénez [Montilla, Spain] 375ml

Dark rum, cinnamon, brown sugar and candied walnuts are a huge challenge for ordinary dessert wines. The sweetness of the high octane rum demands a wine that is rather robust and assertive. Alvear’s 1927 Pedro Ximénez is no ordinary “sticky!” PX is Spain’s contribution to the world of confections. It is not just sweet; it is syrupy sweet with flavors of raisins, caramel, vanilla and prunes. This solera [or system of fractional blending] was begun in 1927. It is now smooth and balanced and lush, and a perfect complement to dark rum and ice cream.