Hot Buttered Rum - cooking recipe

Ingredients

1 qt. French vanilla ice cream
1 lb. butter, softened
1 lb. confectioners sugar
1 lb. brown sugar
2 tsp. nutmeg
2 tsp. cinnamon
rum
boiling water or hot apple cider
cinnamon sticks (optional)

Preparation

In large mixer bowl, let ice cream and butter stand at room temperature until soft; beat together, then stir in sugars, nutmeg and cinnamon.
Blend until smooth.
Put mixture in a large plastic container; cover and freeze.
Mixture remains spoilable.
To serve, spoon three tablespoons of batter into a mug; add a jigger of rum and 6 ounces boiling water.
(Or use boiling cider and two tablespoons of batter.)
If desired, use cinnamon sticks as stirrers.
Makes about 30 servings.