Vanilla Ice Cream
Caramel Crunch Sauce (see recipe)
Rum Extract to taste
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
Apple Cider
Let container of vanilla ice cream soften slightly. Blend in cooled caramel crunch sauce (omit pecans and Heath bars for this drink), rum extract, cinnamon, nutmeg and clove. Refreeze for several hours. To serve, pour hot apple cider over a scoop or two.
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