Old-Fashioned Hot Buttered Rum

Combine sugar, brown sugar and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6 to 8 minutes). Combine cooked mixture with ice cream in large mixer bowl; beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Store refrigerated up to 2 weeks or frozen up to 1 month. To serve, fill each mug with 1/4 C. mixture, 1 oz. rum or 1/4 tsp. rum extract and 3/4 C. boiling water; sprinkle with nutmeg.

Makes 16 servings