1 lb. butter
1 lb. dark brown sugar
1 lb. powdered sugar
1 qt. French vanilla
Ice cream
1 tbsp. vanilla
3 tsp. cinnamon
3 tsp. nutmeg

In bowl soften ice cream. 2nd bowl soften butter to room temperature. Beat in brown sugar and powdered sugar until light and fluffy. Stir in ice cream until blended. Stir in vanilla, cinnamon and nutmeg. Store in refrigerator. Holds 5-7 days. You may freeze also.

Serve: Preheat mugs with hot water, then drain. Fill mugs 2/3 with hot water. Add 1 1/4 ounces of light rum. Stir in 3 tablespoons of batter per mug. Garnish with 1 teaspoon of ice cream and nutmeg sprinkles.