Many years ago some dear friends, masters of hospitality, as they owned a B&B on Whidbey Island, shared with me their recipe for hot buttered rum batter — and my cold wintery days were transformed! I love it with rum, of course, but I also like to add a small scoop to Irish coffee, or for a non-alcoholic versions, it’s fabulous in hot apple cider!
And if this isn’t great enough all ready, it makes a wonderful gift for your host or hostess this holiday season.
Merry Christmas and a happy New Year to you and yours,
– Chef Carol1 pound butter 1 pound brown sugar 1 pound powdered sugar 2 teaspoons cinnamon 1 teaspoon nutmeg 1 quart softened vanilla ice cream
In large mixer bowl, mix all ingredients together and freeze.
Stir together 1 heaping TBSP. of above mixture, 1-1/2 OZ. rum or brandy, and hot water. Garnish with a sprinkle of nutmeg or cinnamon, or a cinnamon stick.