Old Fashioned Hot Buttered Rum

1. 1

   Combine sugar, brown sugar and butter in a 2-quart saucepan.

2. 2

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

3. 3

   Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min).

4. 4

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

5. 5

   For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.