Hot Buttered Rum-Kay

1 pound real butter

1 pound light brown sugar

1 quart vanilla ice cream, softened

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

Blend together well. Store in freezer. To serve, put 1 1/2 ounces dark rum in a bug. Add 1 big tablespoon of butter and fill mug with boiling water.