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1 Sugar
1 Brown Sugar
1 Butter
2 Vanilla Ice Cream
n/a Rum
n/a Water
dash Nutmeg
In 2-quart saucepan combine sugar, brown sugar and butter. Cook
over low hear, stirring occasionally, until butter is melted (6-8
minutes). In large mixing bowl, combine cooked mixture with ice
cream, beat at medium speed, scraping bowl often until smooth
(1-2 minutes). Store refrigerated up to 2 weeks or frozen up to
one month. For each serving, fill mug with 1/4 cup mixture, 1 oz.
rum and 3/4 cup boiling water, sprinkle with nutmeg.
1 Brown Sugar
1 Butter
2 Vanilla Ice Cream
n/a Rum
n/a Water
dash Nutmeg
In 2-quart saucepan combine sugar, brown sugar and butter. Cook
over low hear, stirring occasionally, until butter is melted (6-8
minutes). In large mixing bowl, combine cooked mixture with ice
cream, beat at medium speed, scraping bowl often until smooth
(1-2 minutes). Store refrigerated up to 2 weeks or frozen up to
one month. For each serving, fill mug with 1/4 cup mixture, 1 oz.
rum and 3/4 cup boiling water, sprinkle with nutmeg.