6 cups strong-brewed coffee
2 cups granulated sugar
2 quarts (8 cups) milk
1 quart (4 cups) half-and-half
4 teaspoons vanilla extract
Whipped cream
In a 5-quart freezer container stir the coffee and sugar until the sugar is dissolved. Stir in the milk, half-andhalf, and vanilla. Cover and freeze overnight. Before serving, thaw the mixture in the refrigerator for 8 to 10 hours or until slushy. When ready to serve, spoon into glasses and garnish with the whipped cream, or serve from a punch bowl and garnish.
YIELD: 5 QUARTS