How to make it

  • Combine sugar, brown sugar and butter in 2-quart saucepan.
  • Cook over low heat, stirring occasionally, until butter is melted (6 to 8 minutes).
  • Combine cooked mixture with ice cream in large mixer bowl;
  • beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).
  • Store refrigerated up to 2 weeks or frozen up to 1 month.
  • To serve, fill each mug with 1/4 cup mixture, 1 ounce rum or 1/4 teaspoon rum extract and 3/4 cup boiling water; sprinkle with nutmeg.

Reviews & Comments 6

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  • mtannie 5 years ago
    I have been looking for this recipe for ages. It is really delicious. Dark Rum or spiced rum are the best with it! The first time I had it was skiing at Teton Pass Montana a very, very long time ago!
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  • bodana63 6 years ago
    I am definately going to make this next week when I get home!! YUM.....Suggestions on a Rum? Thanks!!
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  • chef2 7 years ago
    Another favorite of mine .much thanks
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  • sunnee2000 7 years ago
    I have been looking for this recipe for a month! Not only is this good with rum you can also eat it at 2AM straight from the refrigerator with a spoon!!

    Sunnee
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  • putercop 7 years ago
    Gonna try your other buttered rum recipe with the ice cream. Need an occasion. Hmmm, tomorrow is Saturday, that's a good reason!
    Bill
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  • donnamarie712 7 years ago
    I've never had Buttered Rum before, but it sounds really good!!
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