Ice Cream Fruit Punch - cooking recipe

Ingredients

1/2 gal. vanilla ice cream
1 (46 oz.) can apricot nectar
1 (46 oz.) can pineapple juice
1 (6 oz.) can frozen orange juice concentrate, thawed
1 qt. sparkling water

Preparation

Using a very small ice cream scoop, dip half of ice cream into tiny scoops.
Hold in freezer.
In large bowl or kettle, beat remaining ice cream with chilled juices.
Pour into punch bowl. Add chilled sparkling water.
Float small scoops of ice cream over top.
Makes 50 punch cup servings.