A Little Personal History:
Living in Colorado, an avid skier, this drink is nirvana. Warms you from the inside out. Make some, keep extra in your freezer for an instant “ahhhh” on the coldest winter days, and especially with friends over the winter holidays.
Description:
| Categories: | Spice Mix |
| Servings: | 2½ Quarts – 10 cups |
| Time: | – Preparation: 15 minutes – Refrigeration: Overnight till frozen |
| Equipment: | Measuring cups, 1 large mixing bowl, 1 small mixing bowl, spatula and/or fork or masher, 5-6 ice cube trays |
| Difficulty: | Easy |
Ingredients:
- 1 quart high quality vanilla ice cream, softened
- 1 cup unsalted butter, softened
- 2 ¼ cups granulated sugar
- 2 ¼ cups brown sugar
- 2 Tbs vanilla extract
Procedure:
- In a large mixing bowl soften ice cream with fork or potato masher.
- In small mixing bowl, soften butter, sugars & extract together until smooth(re-use same fork or masher).
- Fold butter mixture to softened ice cream bowl and mix until creamy and well blended.
- Transfer mixture into ice cube trays and freeze overnight.
- Transfer “ice cubes” to large plastic freezer bags and store in the freezer for up to 3-4 months (the winter season).
Advanced Preparation:
- Everything’s intended to be prepared in advance and frozen.
Tips, Notes, and Variations:
- Making a Hot Buttered Rum:
- Place 2 “ice cubes” (2 Tbs) in a large coffee mug. Add 1-2 shots dark rum. Add boiling water to mug (leave some room for topping) and stir until the mixture is melted; Re-heat in microwave, if necessary.
- Top with a dollop of whipped cream. Sprinkle on top with ground cinnamon. Serve immediately.
