Hot Buttered Rum Batter

1/2 pound butter or margarine
1 3/4 cups brown sugar, firmly packed
1 3/4 cups confectioners' sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream

Blend thoroughly. Keep in freezer.

To use, stir in 1 teaspoon batter and a jigger of rum to four to six ounces hot water.

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