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Ingredients Jump to Instructions ↓

  1. 1 quart eggnog

  2. 1/2 to 3/4 teaspoon rum extract

  3. 1/2 gallon butter pecan ice cream

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat eggnog and extract just until warmed. Serve over ice cream. Yield: 8-10 servings.

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