Doris Ilene's Hot Buttered Rum

1 lb. butter, softened
1 (16 oz.) pkg light brown sugar
1 (16 oz.) pkg powdered sugar, sifted
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 quart vanilla ice cream, softened
Light rum
Whipped cream
Cinnamon sticks

Combine butter, sugar and spices; beat until light and fluffy
Add ice cream, and stir until well blended
Spoon mixture into a 2-quart freezer-proof container
Freeze

To serve - thaw slightly
Place 3 tbsp butter mixture and 1 jigger of rum in large mug
Fill with boiling water, stirring well.
(any unused butter mixture can be refrozen)
Top with whipped cream and serve with cinnamon stick
Yield: approx. 25 cups

Submitted by: Bob Radcliff - UCG Houston North