2 oz. jar instant coffee
2 qt. hot water
2 c. sugar
2 qt. half and half
1 qt. ginger ale
1 pt. heavy cream, whipped
1/2 gallon French vanilla ice cream

Dissolve instant coffee in hot water, then cool. Add sugar and half and half. Mix well. Can store in refrigerator until serving. To serve, add ginger ale, heavy whipped cream and softened ice cream. Stir to mix. Makes 5o to 60 servings.