Peppermint Eggnog Punch
1 quart peppermint ice cream
1 quart eggnog
4 (12 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 freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to punch bowl. Stir in ginger ale. Hang candy canes around edge of punchbowl. Float reserved ice cream scoops on top. Serve immediately.