Hot Buttered Rum

1. 1

   In 2-quart saucepan, combine sugar and butter.

2. 2

   Cook over low heat, stirring occasionally, until butter is melted (6 to 8 minutes).

3. 3

   In large mixer bowl, combine cooked mixture with ice cream.

4. 4

   Beat at medium speed, scraping bowl often.

5. 5

   Beat until smooth (1 to 2 minutes).

6. 6

   Store refrigerated up to 2 weeks or frozen up to 1 month.

No additional tips available.