This is a take on my Nana's recipe she's been making for as long as I can remember. I use Barbancourt rhum from Haiti, as that's the house booze at Cow by Bear and tastes perfect in this drink, but any spiced rum such as Sailor Jerry's or Captain Morgan's will work just fine.
1.5 quarts vanilla ice cream
2/3 lb. salted butter (melted)
1 1/2 lb. brown sugar
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. allspice
Batter: In a large mixing bowl, beat together the brown sugar and butter until smooth. Slowly fold in ice cream, then stir in the spices. Batter is ready now if you just cant wait, but to preserve pour into plastic freezer containers and freeze. Batter can be stored in freezer for a year.
Hot buttered r(h)um: For each mug, put in 2-3 Tbsp. frozen batter, 1 oz. jigger of r(h)um and fill with 3/4 cup hot water. Stir. Makes one hot buttered r(h)um.