Hot Buttered Rum-Kay1 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.