1.
In medium saucepan combine sugar, brown sugar and butter.
2.
Cook over low heat, stirring occasionally until butter is melted (6-8 min).
3.
In a large mixing bowl, combine cooked mixture with ice-cream, beat at medium speed, scraping bowl often until smooth (1-2 min).
4.
Store refrigerated up to 2 weeks or frozen up to one month.
5.
For each serving, fill mug with 1/4 cup mixture, 1 measure rum, and 3/4 cup boiling water, sprinkle with nutmeg.
- 1 cup Sugar
- 1 cup packed Brown sugar
- 1 cup Butter
- 2 cups Vanilla ice cream
- Rum
- Boiling Water
- Nutmeg