INGREDIENTS

1 lb butter (softened)
16 oz. light brown sugar
16 oz. powdered sugar
2 teaspoons nutmeg
2 teaspoons cinnamon
1 quart butter pecan ice cream (vanilla works well too)

Combine butter, sugars, and spices.  Beat until light an fluffy.  Add ice cream and mix well. Place in freezer containers and freeze.  When ready to serve, remove from freezer a little ahead of time to soften slightly.  Place 3 tablespoons of mix in a large cup with 1 jigger of rum, add boiling water to fill and top with whipped cream.  Server with a cinnamon stick if you like.  (Also very good without the rum.)