Tom and Jerry / Hot Buttered Rum Mix (using ice cream)
rec.food.cooking/choo choo earl/1991

Here's my tried and true (and easy too!) Tom and Jerry/Hot buttered rum batter recipe.

1/2 gallon vanilla ice cream
1 lb brown sugar
1 lb powdered (or regular) sugar
1 lb butter
1 Tbsp each cinnamon, cloves, nutmeg (vary as desired)

Soften the ice cream and butter, mix the whole works together (we use an electric mixer) put in leak proof container and keep in freezer.

To use, put a dollop (that's about 2.5 fl oz or 50 mL or as much as you can stack on a spoon) in a cup, add liquor of choice and fill with boiling water.

Hot Buttered Rum Mix
rec.food.recipes/CMMPDX2/2000

This is a frozen mixture I first enjoyed at a friend's several years ago. Excellent on cold days, rich and creamy, and packs quite a wallop if you don't watch it. As I've only used it to make a few mugs at a time, I have no idea how many total servings the end product will provide. However, if you're serving a crowd, it should give at least one round. On the other hand, it's easily halved for a small household.

1 quart vanilla ice cream, softened
1 lb. butter
1 lb. confectioner's sugar
3 tablespoons ground cinnamon
1 tablespoon ground cloves

In large bowl of electric mixer, cream together the softened butter, confectioner's sugar, ground cinnamon and cloves. Add softened vanilla ice cream and blend thoroughly. Use immediately, or pack in a tightly-sealed container and store in freezer for up to 3 months.
(Note: Adjust spices to taste after mixing in ice cream - some people have a higher tolerance for cloves, and like more.)

To use:
For one serving, place two to three spoonfuls of mix into large mug; add one jigger rum. Fill mug with boiling water and stir.

For children or non-drinkers, simply don't add the rum - it's still delicious.