From Jackie Jenkins
1 Quart dairy eggnog
1 Quart peppermint ice-cream
4-12 oz can gingerale
Candy Canes
reserve 3 scoops ic-cream in freezer to garnish punch
to garnish : in large chilled bowl stir remaining ice cream till soft. Gradually stir in egg nog. Transfer to punch bow, add ginger ale, float 3 scoops ice cream on top with candy canes stuck into them. Makes 14 8 oz servings
Deb Skea's Kitchen 
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