It's totally up to you on the extra 1/2 tablespoon of rum, as it makes it more of a "nog" flavor, and again super soft. But 1 tablespoon of vanilla based in alcohol will still help keep it soft. I personally like 1 tablespoon of vanilla in alcohol plus 1/2 tablespoon of rum for the nog ice cream flavor, you can always do a taste test of it after blending to see if you want any extra alcohol flavor in there before freezing.

I store my ice creams in tupperwear containers. If you they have at least 1 tablespoon (or more) alcohol they will stay noticeably softer after long term freezing. I use this nog recipe constantly for catering, and it is always a hit. The little bit of fresh nutmeg makes it so rich, just like a traditional slow churned vanilla, everyone comments on how rich and dairy like it is.

I also think it would make great "ice cream sandwiches" if put between 2 ginger cookies like these paleo ones: http://gourmandeinthekitchen.com/2013/chewy-ginger-molasses-cookie-recipe/

I'm now a KICK AS (and Kick IBD) success story!! After going low starch Paleo to heal my gut, I can now eat nearly all starches, grains & foods without inflammation, flare-ups, or pain. I used a modified SCD diet approach (minus dairy! plus cacao ♥). Cheers to healing & thriving again! I blog at http://www.forestandfauna.com/about/