| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Beverages |
30 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter; at room temperature |
| 1 |
lb |
Dark brown sugar |
| 1 |
lb |
Powdered sugar |
| 1 |
ts |
Cinnamon |
| 1 |
ds |
Ground cloves |
| 1 |
ds |
Ground nutmeg |
| 3 |
|
Eggs |
| 1 |
qt |
French vanilla ice cream; * see note |
INSTRUCTIONS
* Ice cream softened only until soft enough to scoop easily into mixer
bowl.
Cream butter, add sugars, beat until smooth, add eggs and spices. Add ice
cream, a scoop at a time, until all is smooth and creamy. Place in freezer
in tightly sealing containers. Use directly from freezer, no need to
defrost before using. Store in freezer.
Keeps damn near forever, if your oldest daughter doesn't come over too
often.
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.
Recipe By : Carolyn Glover
Posted to MC-Recipe Digest V1 #298
Date: Tue, 12 Nov 1996 12:24:37 -0800
From: Rooby <rooby@shell.masterpiece.com>
NOTES : MC formatted 11/11/96 by Carolyn Glover (Rooby's Mommie Dearest)
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