Holiday Punch
1 quart peppermint ice cream (I prefer Blue Bell)
1 quart egg nog
48 oz. ginger ail
1 cup good rum
24 mini peppermint candy canes for hanging on punch bowl as garnish
Stir ice cream until softened, then stir in egg not and rum. Add ginger ale slowly. Garnish bowl with peppermint sticks and a few extra scoops of still-frozen ice cream, if desired.
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