Old-Fashioned Hot Buttered Rum

1. 1

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

2. 2

   Cook over low heat, stirring occasionally, 6-8 minutes or until butter is melted.

3. 3

   Combine cooked mixture with ice cream in large bowl; beat at medium speed, scraping bowl often, until smooth.

4. 4

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

5. 5

   To serve, fill each mug with 1/4 cup mixture, about 1 ounce rum or 1/4 teaspoon rum extract and 3/4 cup boiling water; sprinkle with nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.