Old Fashioned Hot Buttered Rum

1. 1

   in 2qt saucepan combine sugar, brown sugar and butter.

2. 2

   cook over low heat stirring occasssionally until butter is melted.

3. 3

   in large mixer bowl combine cooked mixture with ice cream, beat at medium speed, scraping bowl often until smooth.

4. 4

   store refrigarated up to 2 weeks or frozen up to 1 month.

5. 5

   for each serving fill mug with 1/4 cup mixture, 1oz rum or 1/4 tsp rum extract and 3/4 cup boiling water, sprinkle with nutmeg.

* Per serving · 4 servings · Values may vary.