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1 pound butter (no substitute)
1 pound dark brown sugar
1 pound confectioners’ sugar
1 quart vanilla ice cream
Cream butter, brown sugar and confectioners' sugar. Add ice cream, mixing gently. Put into freezer containers. Freeze.
Makes 36 servings.
To serve, in a mug put 2 to 3 tablespoons butter rum batter and 1 jigger rum. Add boiling water to fill. Stir and serve.
This recipe may be halved or quartered.
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