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Butterbeer
1 pint of vanilla ice cream, softened
1/2 stick (4 tablespoons) butter, at room temperature
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 bottle (3 cups) sparkling apple cider
Allow ice cream to soften, about 30 minutes,
and bring butter to room temperature, about 2 hours.
Cream together butter, sugar and spices in large bowl.
Add to ice cream and refreeze.
Heat sparkling cider in a pot until warm but still carbonated (at least 3 minutes).
Fill each glass with a generous scoop of ice cream mixture
and pour warmed cider over ice cream.
It will foam like beer, hence the name.
Serves six.

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All material is and by their respected owners. All rights reserved by the respected owners. Use of copyrighted. And trademarked material is for entertainment purposes only; no infringement on the original copyrights or trademarks held by the respected owners is intended or should be inferred.