1 quart vanilla bean ice cream (softened)
1 pound butter (soft, but not melted)
1 pound brown sugar
1 teaspoon each: cinnamon, nutmeg, cloves (more if you want it spicier)
Combine all ingredients in a large bowl, cover and freeze.
Use 2 tablespoons of mix to 8 ounces hot water and one jigger hot rum.
This recipe contains alcohol and should be marked when made so children don't accidentally drink it.
Peninsula Clarion ©2014. All Rights Reserved.