Peppermint Eggnog Punch

INGREDIENTS (Nutrition)

• 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

1. 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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