In a punch bowl, combine milk and extract. Add ice cream by scoopfuls and
allow to float on top of punch. Or scoop ice cream into glasses; combine
milk and extract, then pour over ice cream. Yield: 3 quarts. Editor's note:
If coffee ice cream is unavailable, dissolve 2 teaspoons instant coffee
granules in 2 teaspoons hot water and stir into vanilla ice cream.
NOTES : Submitted by Carol Troyer and Teresa Stutzman
Recipe by: Taste of Home, June/July, 1997
Posted to MC-Recipe Digest V1 #1004 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 12, 1998
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