1 qt. vanilla ice cream
1 lb. butter
1 lb. brown sugar
1 lb. confectioner's sugar
2 tsp. nutmeg
2 tsp. cinnamon
Rum or boiling cider
Boiling water
cinnamon sticks (optional) as stirrers

In large bowl, let ice cream and butter sit at room temperature until soft. Mix together; stir in sugars, nutmeg and cinnamon. Blend until smooth. Freeze (mixture remains spoonable). To serve, spoon 3 tablespoons batter in mug, add 1 jigger of rum and 6 oz. boiling water (or use boiling cider and 2 tablespoons of batter). Serves 30.