1 c. sugar
1 c. firmly packed brown sugar
1 c. butter
2 c. vanilla ice cream, softened
Rum or rum extract
Boiling water
Nutmeg

In 2 quart saucepan combine sugars and butter. Cook over low heat, stirring occasionally, until melted (6 to 8 minutes). In large mixer bowl, combine cooked mixture with ice cream, beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).

For each serving, fill mug with 1/4 cup mixture, 1 ounce rum or 1/4 teaspoon extract, and 3/4 cup boiling water. Sprinkle with nutmeg. Store refrigerated up to 2 weeks or frozen up to a month (mixture).