Hot Buttered Rum

1 cup sugar
1 cup brown sugar (packed)
1 cup butter
2 cups vanilla ice cream, softened
Rum or rum extract
Boiling water

  1. Place sugars and butter in medium sauce pan
  2. Cook over low heat, stirring occasionally, until butter is melted and sugar is dissolved
  3. Combine ice cream and sugar mixture in a large mixing bowl.
  4. Using an electric mixer at medium speed, mix until smooth
  5. At this  point you may store in refrigerator for up to 2 weeks or freeze up to 1 month
  6. To serve place 1/4 cup of mixture in cup
  7. Add 1 ounce of rum or 1/4 teaspoon of extract
  8. Add 3/4 cup boiling water, stir and garnish with nutmeg

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