1 qt. Peppermint Ice Cream
1 qt. Longmont Dairy Eggnog (either Classic or Cinnamon)
48 oz. ginger ale, chilled
1 cup rum (optional)
24 small peppermint candy canes
Reserve 3 scoops of ice cream, in the freezer for garnish. Stir remaining ice cream until softened. Add in eggnog and stir. Stir in rum. Transfer to a punch bowl, and add ginger ale last. Hang candy canes on the edge of the punch-bowl. Add the three scoops of reserved ice cream and serve immediately.