1 c. sugar
1 c. firmly packed brown sugar
1 c. butter
2 c. vanilla ice cream
Rum
Boiling water
Nutmeg

In a 2 quart sauce pan combine sugar, brown sugar and butter. Cook over low heat, stirring occasionally; until butter is melted and sugar is dissolved (6 to 8 minutes). In large bowl combine cooked mixture with ice cream; beat at medium speed, scraping bowl often, until smooth (about 2 minutes). Store in refrigerator up to two weeks. For each serving, fill mug with 1/4 cup of mixture, 1 ounce of rum and 3/4 cup of boiling water; sprinkle with nutmeg.