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Ingredients20 m servings 289
Original recipe yields 16 servings
- Combine butter, brown sugar, and white sugar in a 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil and sugars dissolve, 6 to 8 minutes.
- Mix hot butter mixture into ice cream in a large bowl.
- Fill each mug with 3/4 cup boiling water, 1/4 cup ice cream mixture, and 2 tablespoons rum. Sprinkle nutmeg on top.
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- Cook's Note:
- Refrigerate ice cream mixture for up to 2 weeks, or freeze for up to 1 month.
Per Serving: 289 calories; 13.4 26.9 0.7 38 104 Full nutrition