Cream butter, brown sugar and powdered sugar.
Add ice cream, nutmeg and cinnamon.
Mix well and pour hot water over this for 1 cup of hot buttered rum.
Makes about 40 cups.
May freeze leftovers for later use.
Place the ice cream, sugar, and butter in a
Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.
unces dark rum (Mount Gay Extra Old Rum).
Hot water.
Blend butter and sugars, using an electric hand mixer.
Stir in the soft ice cream and place the container in freezer.
This recipe makes 6 cups of mix, enough for 48 servings.
Melt all ingredients in a saucepan (except ice cream).
Then beat in ice cream.
Put 2 to 3 teaspoons of mixture in a cup of hot water.
Add 1/2 or 1 jigger of rum.
Combine butter, brown sugar, and white sugar in a 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil and sugars dissolve, 6 to 8 minutes.
Mix hot butter mixture into ice cream in a large bowl.
Fill each mug with 3/4 cup boiling water, 1/4 cup ice cream mixture, and 2 tablespoons rum. Sprinkle nutmeg on top.
In a medium bowl, combine butter, both sugars and spices; cream with mixer until light and fluffy.
Beat in softened ice cream and rum until smooth.
Turn into 4 cup freezer proof container.
Store ice cream mixture in freezer.
Mixture will not freeze solid.
To serve, place 1/4 cup mixture in a mug and add 1/2 cup boiling water; blend well.
Garnish with a cinnamon stick.
Makes 12 to 14 servings.
Combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and serve.
Mix and refrigerate butter, sugar, brown sugar and vanilla ice cream.
Freeze.
To serve, combine 2 tablespoons of mix to 1 shot of rum and top with hot water.
In large mixer bowl, let ice cream and butter stand at room temperature until soft; beat together, then stir in sugars, nutmeg and cinnamon.
Blend until smooth.
Put mixture in a large plastic container; cover and freeze.
Mixture remains spoilable.
To serve, spoon three tablespoons of batter into a mug; add a jigger of rum and 6 ounces boiling water.
(Or use boiling cider and two tablespoons of batter.)
If desired, use cinnamon sticks as stirrers.
Makes about 30 servings.
In 2-quart saucepan, combine sugar and butter.
Cook over low heat, stirring occasionally, until butter is melted (6 to 8 minutes).
In large mixer bowl, combine cooked mixture with ice cream.
Beat at medium speed, scraping bowl often.
Beat until smooth (1 to 2 minutes).
Store refrigerated up to 2 weeks or frozen up to 1 month.
Bring butter, brown sugar, powdered sugar and vanilla ice cream to a boil.
Add rum and boiling water.
Add 3 tablespoon of mixture to a mug.
Sprinkle with nutmeg.
Combine sugar, brown sugar and butter in a 2-quart saucepan.
Cook over low heat, stirring occasionally, until butter is melted (6-8 min).
Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min).
Store refrigerated up to 2 weeks or frozen up to one month.
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.
in 2qt saucepan combine sugar, brown sugar and butter.
cook over low heat stirring occasssionally until butter is melted.
in large mixer bowl combine cooked mixture with ice cream, beat at medium speed, scraping bowl often until smooth.
store refrigarated up to 2 weeks or frozen up to 1 month.
for each serving fill mug with 1/4 cup mixture, 1oz rum or 1/4 tsp rum extract and 3/4 cup boiling water, sprinkle with nutmeg.
Combine butter, sugar and spices; beat until light and fluffy. Add ice cream; stir until well blended.
Spoon mixture into a 2-quart freezer container; freeze.
To serve, thaw slightly.
Place 3 tablespoons mixture and 1 jigger dark rum into a large mug; fill with boiling water, stirring well.
Top with whipped cream and serve with cinnamon stick.
Cream together butter, sugars, nutmeg and cinnamon with electric mixer.
Blend in softened ice cream.
Turn into a 4-cup freezer container.
Seal and freeze (will not freeze solid).
In a mixing bowl, beat together the butter and the ice cream. Slowly add the powdered sugar and brown sugar,
then the nutmeg, and beat until smooth.
Store in the freezer.
To serve, put a heaping tablespoon in a mug with a shot of rum then pour in hot water to fill the cup.
Melt butter.
Add sugars and spices.
Stir in ice cream.
Cool to room temperature.
Pour into plastic container with lid and freeze.
Mixture will keep in freezer for months!
Combine and fluff all ingredients, except for ice cream, then add ice cream.
Store in freezer.
Put 3 tablespoons mixer to 1 cup water; heat, add rum as desired.
Stir and top with whipped cream and cinnamon stick.