Old Fashioned Hot Buttered Rum

In 2-quart suacepan combine sugar, brown sugar and butter.
Cook over low hear, stirring occasionally, until butter is melted (6-8 min).
In large mixing bowl, combine cooked mixture with ice-cream, beat at medium speed, scraping bowl often until smooth (1-2 min).
Store refrigerated up to 2 weeks or frozen up to one month.
For each serving, fill mug with 1/4 cup mixture, 1 oz.
rum and 3/4 cup boiling water, sprinkle with nutmeg.


  • 1 cup Sugar
  • 1 cup Brown sugar
  • 1 cup Butter
  • 2 cups Vanilla ice-cream
  • Rum
  • Water
  • Nutmeg