This recipe for Mormon Hot Butter Rum, by Linda Rasmussen, is from Frey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Quart French Vanilla Ice Cream 1 Pound Butter softened 1 Pound brown sugar 1 Pound Powder Sugar 2 t Cinnamon 2 t nutmeg
Mix butter and sugar,then fold in ice cream,Store in freezer. 2-3 T per cup 8 oz. water boiling top with nutmeg and cinnamon. Add a dibble of rum flavoring. Or if you are Uncle Charley 1 Cup of the real stuff.
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