Hot Buttered Rum

Directions

1. 1
   In 2-quart saucepan, combine sugar and butter.
2. 2
   Cook over low heat, stirring occasionally, until butter is melted (6 to 8 minutes).
3. 3
   In large mixer bowl, combine cooked mixture with ice cream.
4. 4
   Beat at medium speed, scraping bowl often.
5. 5
   Beat until smooth (1 to 2 minutes).
6. 6
   Store refrigerated up to 2 weeks or frozen up to 1 month.