Ingredients:

• 1 lb. butter ( soft )
• 1 lb.. brown sugar
• 1 qt. vanilla ice cream
• Dark Rum
• 1 lb. (2 -1/2 cups) sugar
• 1 t.. cinnamon
• 1 t. nutmeg
• 1 t. vanilla extract (optional)
• Boiling Water

Preparation :

Cream butter and sugars by hand or mixer; do not worry about a few lumps of butter. Let ice cream soften a bit. Add ice cream and spices to butter mixture. Freeze until ready to use. For each individual serving : put one very generous (or to taste) T of mix in mug with 1 oz. of rum. Fill with boiling water and stir. Store unused mix in freezer.

• 3 qts. water
• 2 qts. skim milk
• 2 c. sugar
• 1 sm. can Hersheys Syrup
• 1/2 c. instant coffee
• 1 gal. vanilla ice cream
• 1/2 t. salt

 Preparation:

Bring 1 qt. water to boil. Quickly stir in coffee, sugar salt and syrup. Remove from heat and add the remaining water. Cool completly. At this point the " base" can be chilled up to 1 week or frozen 2-3 months. When ready to serve, thaw and add skim milk. Cut up chunks of ice cream and float in punch bowl.

This punch is always a big hit at parties and social functions.