1 qt. French vanilla ice cream
1 lb. softened butter
1 lb. powdered sugar
1 lb. brown sugar
2 tsp. nutmeg
2 tsp. cinnamon
Rum

Let ice cream and butter stand at room temperature in mixing bowl until soft. Beat together. Stir in sugars and spices. Blend until smooth. Put mixture in large plastic container; cover and freeze. Mixture remains spoonable.

To serve: Spoon 3 tablespoons of batter into mug. Add jigger of rum (1 1/2 hots). Add boiling water. Enjoy.