Hot Buttered Rum

1. 1

   In large mixer bowl, let ice cream and butter stand at room temperature until soft; beat together, then stir in sugars, nutmeg and cinnamon.

2. 2

   Blend until smooth.

3. 3

   Put mixture in a large plastic container; cover and freeze.

4. 4

   Mixture remains spoilable.

5. 5

   To serve, spoon three tablespoons of batter into a mug; add a jigger of rum and 6 ounces boiling water.

6. 6

   (Or use boiling cider and two tablespoons of batter.)

7. 7

   If desired, use cinnamon sticks as stirrers.

No additional tips available.