Dr. Campbell’s Ice Cream Punch

02-1983_campbellEDITORS NOTE: Dr. Campbell served as provost and dean of the College of Medicine from 1983 to 1990. We haven't tried his recipe, but it may be a good treat for the holiday weekend!

4 cups water
3 ½ cups sugar
1 2-oz. jar of instant decaffeinated coffee
1 ½ gallons milk
3 quarts French vanilla ice cream
3 quarts chocolate ice cream

Boil water; mix in sugar and boil 1-2 minutes. Add and stir until entire jar of instant coffee is dissolved. (This takes awhile.) Cool. Just before serving, add milk and mix. Add ice cream in large dollops and stir gently to blend in flavors. When punch is served, each glass should have some ice cream in it. (Ratio is ½ gallon of ice cream to ½ gallon of milk.) You may add your favorite liquor if you wish.

Serves 90 little old ladies who drink one dainty little cupful. Double the recipe for guests who have sevenths and eighths.


Recipe Courtesy of:  Silver Reflections: A History of the Northeastern Ohio Universities College of Medicine 1973-1998, by Margaret J. Neumann Dietz

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