Hot Buttered Rum

1 pound butter (no substitute)
1 pound dark brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream

Cream butter, brown sugar and confectioners' sugar. Add ice cream, mixing gently. Put into freezer containers. Freeze.

Makes 36 servings.

To serve, in a mug put 2 to 3 tablespoons butter rum batter and 1 jigger rum. Add boiling water to fill. Stir and serve.

This recipe may be halved or quartered.