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Top-ranked recipe named "Hot Buttered Rum #2"
Combine butter, sugars and spices. Beat until fluffy. Add ice cream, stirring until well blended. Spoon mixture into a 2 quart freezer container. Freeze. Place 3 Tablespoons of slightly thawed butter mixture and 11/2 ounces rum in a large mug. Fill withboiling water. Stir well. Top with whipped cream and serve with a cinnamon stick. Yield: 24 cups. LYNN MONK (MRS. JAMES W.) From
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