Hot Buttered Rum
1 cup sugar
1 cup brown sugar (packed)
1 cup butter
2 cups vanilla ice cream, softened
Rum or rum extract
Boiling water
Nutmeg
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Place sugars and butter in medium sauce pan
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Cook over low heat, stirring occasionally, until butter
is melted and sugar is dissolved
-
Combine ice cream and sugar mixture in a large mixing
bowl.
-
Using an electric mixer at medium speed, mix until smooth
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At this point you may store in refrigerator for
up to 2 weeks or freeze up to 1 month
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To serve place 1/4 cup of mixture in cup
-
Add 1 ounce of rum or 1/4 teaspoon of extract
-
Add 3/4 cup boiling water, stir and garnish with nutmeg
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