Ingredients

1 quart peppermint ice cream

1 quart eggnog

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4 (12 fluid ounce) cans or bottles ginger ale, chilled

24 small peppermint candy canes for garnish

Directions

Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

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