1/2 gal. French vallia icecream 1 lb. butter 1 lb. pwd sugar 1 lb. brown sugar 2 tsp nutmeg - additional nutmeg to top 2 tsp. cinnamon dark rum Boiling water
Soften butter and icecream, beat in sugars add spices. Freeze in iceream pail. To serve: Fill a large mug with boiling water, add 1 ounce of rum and 1 heaping tablespoon of batter. Stir until frothy. Top with nutmeg. ENJOY!
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