Creole Coffee Ice Cream Punch
1/2 cup sugar
3 cups CDM Coffee & Chicory, strongly brewed and cooled
1/4 cup bourbon
1 pint vanilla or coffee ice cream
In a large bowl, beat eggs at high speed until slightly thickened. Gradually add sugar, beating until the mixture is smooth and quite thick. Add the coffee with chicory and the bourbon; mix thoroughly. Pour mixture into punch bowl or pitcher. Spoon in ice cream; stir well. Allow the ice cream to melt slightly to flavor the punch, then serve it immediately. Makes about 14 servings.