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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | butter room temperature |
| 1 x ca. 450 g | dark brown sugar |
| 1 x ca. 450 g | sugar powdered |
| 1 Teelöffel | cinnamon |
| 1 Prise | cloves ground |
| 1 Prise | nutmeg ground |
| 3 | eggs |
| 1 ca. 1 Liter | French vanilla ice cream; * see note |
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* Ice cream softened only until soft enough to scoop easily into mixer bowl.
Cream butter, add sugars, beat until smooth, add eggs and spices. Add ice cream, a scoop at a time, until all is smooth and creamy. Place in freezer in tightly sealing containers. Use directly from freezer, no need to defrost before using. Store in freezer.
Keeps damn near forever, if your oldest daughter doesn't come over too often.
To serve: Place two tablespoons batter in mug, add 1 ounce light rum (or possibly two), fill with boiling water, stir and sprinkle ground nutmeg over.
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