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Hot buttered rum batter
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| Artist: |
_ |
| Categories: |
Appetizers, Beverages, Fruits |
| Yield: |
30 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Butter, at room temperature | | 1
| lbs | Dark brown sugar | | 1
| lbs | Powdered sugar | | 1
| tsp | Cinnamon | | 1
| dash | Ground cloves | | 1
| dash | Ground nutmeg | | 3
| | Eggs | | 1
| quart | French vanilla ice cream, * | | | -see note |
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Procedures:
| 1 | * ice cream softened only until soft enough to scoop easily into mixer bowl. | | 2 | Cream butter, add sugars, beat until smooth, add eggs and spices. | | 3 | Add ice cream, a scoop at a time, until all is smooth and creamy. | | 4 | Place in freezer in tightly sealing containers. | | 5 | Use directly from freezer, no need to defrost before using. | | 6 | Store in freezer. | | 7 | Keeps damn near forever, if your oldest daughter doesn"t come over too often. | | 8 | To serve: place two tablespoons batter in mug, add 1 ounce light rum (or possibly two), fill with boiling water, stir and sprinkle ground nutmeg over. | | 9 | Notes : mc formatted 11/11/96 by carolyn glover (rooby"s mommie dearest) |
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