1 lb. butter, softened
1 (16 oz.) pkg. light brown sugar
1 (16 oz.) pkg. powdered sugar
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 qt. vanilla ice cream, softened
Light rum
Whipped cream
Cinnamon sticks

In bowl, combine butter, sugar, and spices; beat until light and fluffy. Add ice cream and stir until well blended. Spoon mixture into a 2 quart freezer proof container; freeze. To serve, thaw slightly. Place 3 tablespoons butter mixture and 1 jigger of rum in a large mug, fill with boiling water, stirring well. Top with whipped cream and serve with cinnamon sticks. Yields about 25 cups. Remaining unused frozen mixture can be refrozen for later use.