1 pound (lb) real butter
1 pound (lb) brown sugar
1 pound (lb) white sugar
1 quart (qt) real ice cream
Melt butter slowly. Add sugar and bring to a boil until sugar dissolves. Remove from heat and put in the ice cream. Stir until melted then freeze any mix that is left over.
To use, mix together:
1 teaspoon (tsp) batter
1/2 jigger apricot brandy
1 jigger rum (light or dark)