Hot Buttered Rum Batter #3 recipe

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1/2 gallon vanilla ice cream
1 cup sugar
1 cup brown sugar
1/2 cup softened butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice

Combine sugars, butter, ice cream, and spices. Blend until smooth. Place batter in the freezer. Store in freezer for up to one month.

For each serving, fill one-quarter of a mug w/batter, add one ounce rum and three-quarters of a cup of boiling water. (Or to taste)



1 commentsadd comments
Rum

posted by Connie @ 08:04AM, 11/20/07

This recipe looks most like the one I used to make. I hadn't used it in years, and couldn't find it, so the net to the rescue. I like a bit less butter, and more spice taste, so I'll adjust. Can't wait to figure it out. The hot rum is the only rum I have ever had, and want to serve it to my parents, and daughter. Thank you for the recipe.
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