Old Fashioned Hot Buttered Rum

In a 2-quart saucepan, combine sugar,brown sugar, and butter. Cook over low heat, stirring occasionally, until butter is melted. In a large bow., combine cooked ingredients with ice cream;beat on meduim until smooth (1-2 minutes.) Can be stored refrigerated u to 2 weeks or frozen up to 1 month. Fil mug with 1/4 cup mixture, 1 ounce rum or 1/4 teaspoon rum extract and 3/4 cup boiling water;sprinkle with nutmeg.