1/4 tsp of almond extract
2 of quartchocolate milk (or chocolate milk)
1/2 of galloncoffee ice cream (or cherry ice cream)
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.\r
If coffee ice cream is unavailable, dissolve 2 teaspoons instant coffee granules in 2 teaspoons hot water and stir into vanilla ice cream.