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Originally shared on the web 03/14/2011

1 qt. peppermint ice cream, divided
1 qt. eggnog
Optional: 1 c. rum
4 12-oz. cans ginger ale, chilled
Garnish: 24 mini candy canes

Set aside 2 or 3 scoops ice cream for garnish; freeze. Soften remaining ice cream; gradually stir in eggnog and rum, if using. Transfer to a punch bowl and pour in ginger ale. Garnish edge of punch bowl with candy canes. Float reserved ice cream scoops on top; serve immediately. Makes 16 servings