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.