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1 quart strongly brewed coffee
1 pint heavy cream
5 tablespoons granulated sugar
5 teaspoons vanilla extract
1/2 gallon vanilla ice cream
1 pint bourbon
Brew coffee; cool in refrigerator until serving time. Whip cream; cover and
refrigerate until serving time.
At serving time, pour coffee, sugar and vanilla extract into punch bowl and
stir. Scoop ice cream into bowl and pour in bourbon. Mix lightly until all is
blended and ice cream floats on top. Place large mounds of whipped cream on
top. The sugar and vanilla extract can be added to the brewed coffee before
refrigerating to save time. Serve at once.
Yields 24 punch cups.
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