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Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
rum
water
nutmeg
Method:
1. Combine sugar brown sugar and butter in a 2-quart saucepan. Cook over low heat stirring occasionally until butter is melted (6-8 min).
2. Combine cooked mixture with ice-cream in a large mixing bowl and beat at medium speed scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month.
3. For each serving fill one-quarter of a mug with mixture add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.
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