Rum Syrup for Ice Cream

• 1 cup granulated sugar
• 1 tablespoon flour
• 1/2 cup half-and-half
• 1/2 cup butter
• 4 teaspoons light rum or 1/4 teaspoon rum extract

Method

In a small saucepan, combine sugar and flour. Stir in half-and-half and butter. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat; stir in rum.

Refrigerate until needed.

Contributor: Junior Trimmer

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