Peppermint Eggnog Punch recipe

16 servings

1 quart peppermint ice cream

1 quart eggnog

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

1 cup rum

24 small peppermint candy canes for garnish

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.