Hot Buttered Rum

Directions

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.
8. 8
   Makes about 30 servings.