I’ve served this for years during the holidays, and it’s always a hit! It’s one of those wonderful recipes that takes no time at all to prepare and yet is rich enough to taste as if I’ve slaved to create it.
I can’t really tell you how much of anything to use because I vary it according to the punch bowl I choose as well as the size of the crowd. Also, do not just by today’s photo. I wanted to get this recipe up before I take off for a holiday, and everything that could go wrong (and never has) did…right down to my grocery store not having peppermint, AND then I forgot the cinnamon. Just for the record, do NOT settle for the soft peppermint. I learned that today!
Peppermint Ice Cream
Crushed Peppermint Sticks
Some recipes call for a bottle of very, very cold cream soda. I have never used this, but it is an option.
1. Spoon ice cream into punch bowl in about 1 1/2 to 2 inch chunks. I like my ice cream to be frozen very solid. If I am using a large punch bowl, I use about 1/2 gallon of ice cream, and more sometimes.
2. Fill bowl with eggnog.
3. Lightly sprinkle cinnamon over the top of the punch (or put a stick in each cup).
4. Sprinkle crushed peppermint (crushed fairly fine) over the punch.