Served at Bunko December 2008
1 quart peppermint ice cream
4 (12 oz.) cans ginger ale-chilled
crushed peppermint candy canes for garnish
whip cream-canned (optional)
Save 2-3 scoops of ice cream to put on top for garnish. Put slightly softened ice cream in bottom of punch bowl. Then add the eggnog and ginger ale. Whisk slightly until combined. Top with saved ice cream, crushed candy canes and dollops of whipped cream if desired.
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