Prep 5 mins
Cook 1 hr
"What butter and whiskey won't cure there's no cure for." (Scottish Proverb). Yet another recipe from my favourite book, Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Yule, Esbat celebrations.
- 1⁄2 cup butter, softened
- 1⁄2 cup brown sugar
- 1⁄4 cup powdered sugar
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1 cup vanilla ice cream, softened
- 9 fluid ounces rum (to taste)
- boiling water
- In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon.
- Beat in the softened ice cream.
- Pour the ice cream mixture into a freezer-proof container, seal, and freeze.
- When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs.
- Add 1 jigger of rum and 1/2 cup boiling water to each.
- Stir well and serve. Add whipped cream if you like.
- Variation: Place 2 jiggers of dark rum, a twist of lemon peel, and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter, and stir with a cinnamon stick.
I had no idea that buttered rum batter was so easy to make. This is a really good recipe for it and I look forward to trying the cider version!