Hot Buttered Rum

from "Alice Bay Cookbook"

• 2 lbs brown sugar
• 2 lbs butter
• 1/2 gallon vanilla ice cream
• Rum
• Nutmeg

Cream butter and sugar together. Blend in ice cream and store in freezer until ready to use.

To serve, put 2 heaping teaspoons of batter into a mug. Add a shot of rum. Fill cup with hot water and sprinkle with freshly grated nutmeg. Drink up!