10: 7 cups water
20: 1/4 cup instant coffee
30: 2 cups non-fat dry milk
40: 1/2 cup sugar
50: dash of salt
60: 1 quart chocolate ice cream, softened
70: 1 cup chilled whipping cream
80: ground nutmeg
90:
READ: Heat 1 cup water to boiling
95: READ: Dissolve instant coffee in the water
100: READ: Stir in remaining water, dry milk, sugar and salt.
105: READ: Refrigerate till chilled, 3 to 4 hours
110: READ: Place ice cream in punch bowl.
115: READ: Pour chilled coffee mixture on ice cream.
120: READ: Swirl ice cream throughout the coffee mix.
125: READ: Beat whipping cream in chilled small mixing bowl till very soft peaks form.
130: READ: Top punch with mounds of whipped cream
130: READ: Sprinkle whipped cream with nutmeg
135: REM: Makes 16 servings of 3/4 cup each. |
