Ingredients

• 1 quart peppermint ice cream
• 1 quart eggnog
• 4 cans of ginger ale
• 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.