Hot Buttered Rum with Coconut-Vanilla Ice-Cream Balls

Ingredients

• 1 1/2 qt. vanilla ice cream
• 2 c. shredded sweetened coconut, lightly toasted
• 1/2 c. (1 stick) unsalted butter, at room temperature
• 1/4 c. packed light brown sugar
• 1/4 c. pure maple syrup
• 2 tsp. orange zest
• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/4 tsp. kosher salt
• 1 tsp. pure vanilla extract
• 4 c. boiling water
• 1 1/3 c. hot amber rum

Instructions

1. Line a rimmed baking sheet with wax paper. Scoop ice cream into 8 (2-inch) balls onto baking sheet. Roll balls in coconut. Freeze until firm, at least 2 hours or up to 1 day.
2. Beat butter with an electric mixer on high speed until fluffy, about 1 minute. Reduce speed to low and beat in brown sugar, maple syrup, orange zest, cinnamon, allspice, cloves, nutmeg, salt, and vanilla until combined. Transfer to a large heatproof serving pitcher or pot and stir in boiling water and rum. Serve in mugs topped with ice-cream balls.