White Christmas Punch

Here is the punch from Chantelle's Shower...

2 cups of sugar
1 cup of water
1 (12 oz) can evaporated milk
1 tbsp Almond extract
3 ( 1/2 gal) cartons of vanilla ice cream, softened
6 (2 liter) bottles of 7 up, chilled

Combine sugar and water in a saucepan. Cook over medium heat until sugar dissolves, stirring constantly. Remove from heat. Add evaporated milk and almond extract; let cool. Chill until ready to serve.

Combine milk mixture, ice cream, and 7 up in punch bowl, just before serving. Yields about 3 1/2 gallons. (For Chantelle's shower- I used about 3/4 of the milk mixture, 1 gallon of ice cream, 2 1/2 liters of 7 up)

Almond Punch

8 cups hot water
4 small boxes Peach Jello
4 cups sugar
2 cups lemon juice
3 cans pineapple juice
1 oz almond extract or 1 cup very srong almond tea
Ginger Ale

In large pot simmer 8 cups hot water and 4 boxes of Peach Jello until it dissolves. Stir in 4 cups sugar and 2 cups lemon juice until well dissolved. Take off heat and add 3 cans pineapple juice. Add 1oz. almond extract or 1 cup very strong almond tea. Divide in 3 large freezer bags. Freeze 24 hours. Set out 3-4 hours before and add 2 liters Ginger Ale or Club Soda per bag.