In a 2 qt. saucepan, combine the white sugar, brown sugar and butter.
Cook over low heat, stirring occasionally until butter is melted and sugar is dissolved (about 6 to 8 minutes). Pour this into a large mixing bowl and then add the ice cream. Beat at medium speed until smooth (1 to 2 minutes), scraping bowl often.
For each serving, fill a mug with:
1/4 c. of sugar/icecream mixture
1/4 tsp. rum extract or 1 oz. rum
and 3/4 c. boiling water
Sprinkle with nutmeg.
Author's Comments
Mixture can be refrigerated for up to 2 weeks, or frozen for up to 1 month.
Instructions
In a 2 qt. saucepan, combine the white sugar, brown sugar and butter.
Cook over low heat, stirring occasionally until butter is melted and sugar is dissolved (about 6 to 8 minutes). Pour this into a large mixing bowl and then add the ice cream. Beat at medium speed until smooth (1 to 2 minutes), scraping bowl often.
For each serving, fill a mug with:
1/4 c. of sugar/icecream mixture
1/4 tsp. rum extract or 1 oz. rum
and 3/4 c. boiling water
Sprinkle with nutmeg.
Author's Comments
Mixture can be refrigerated for up to 2 weeks, or frozen for up to 1 month.
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