Instructions: In 2-quart saucepan combine sugar, brown sugar and butter. Cook over low heat, stirring occasionally, until butter is melted (6 to 8 minutes). In large mixing bowl, combine cooked mixture with ice cream, beat at medium speed, scraping bowl often until smooth (1 to 2 minutes). Store refrigerated up to 2 weeks or frozen up to one month.

For each serving, fill mug with 1/4 cup mixture, 1 ounce rum and 3/4 cup boiling water, sprinkle with nutmeg.

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