| Batter: | Serving: |
| 1 quart softened vanilla ice cream | 1 Shot Rum |
| 1 pound brown sugar | 1 Tbsp. batter |
| 1 pound powdered sugar | 1 Cup hot water |
| 1 pound butter ( may be 1/2 margarine & 1/2 butter) | Nutmeg |
| 2 Tbsp. Cinnamon | |
| From the kitchen of Sandi Smith |
Batter:
Mix all ingredients with mixer and blend. Store in freezer.
Serving:
Put rum and batter in cup. Add hot water and stir until batter is melted. Top with nutmeg.