Hot Buttered Rum
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½ q vanilla ice cream, softened
½ lb dark brown sugar 
1 c granulated sugar
½ lb butter
 water
 dark rum
 grated nutmeg

Melt butter. Add to blender with sugar and blend well.
Add half of the softened ice cream and belend until sugar is fully
incorporated and mixture is creamy. Add remaining ice cream and blend.
Store batter in refrigerator or freezer.
To serve, boil water. In an Irish coffee mug, add 2 T of batter and a
jigger of rum. Fill with hot water and stir. Dust with grated nutmeg.