| Prep time: | 10 Min |
| Ready in: | 10 Min |
| SERVINGS: |
| Original yield: 16 servings |
INGREDIENTS
* 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
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.
