| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter; softened |
| 1 |
lb |
Light brown sugar |
| 1 |
lb |
Powdered sugar; sifted |
| 2 |
ts |
Ground cinnamon |
| 2 |
ts |
Ground nutmeg |
| 1 |
qt |
Vanilla ice cream; softened |
|
|
Light rum |
|
|
Whipped cream |
|
|
Cinnamon sticks |
INSTRUCTIONS
(**not for the feint of heart calorie wise, but it sure is good!)
Combine butter, sugar & spices; beat until light & fluffy. Add ice cream &
stir until well blended. Spoon mixture into a 2 quart, freezer proof
container & freeze.
To serve, thaw slightly. Place 3 tablespoons butter mixture & 1 jigger of
rum in a large mug. Fill with boiling water & stir well. Top with whipped
cream & serve with a cinnamom stick. Unused mixture can be refrozen.
TNT-original recipe from 1982 Southern Living Annual
Posted to TNT - Prodigy's Recipe Exchange Newsletter by pmanning1@juno.com
(Patricia D Manning) on Dec 20, 1997
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