Scoop softened, but not melted, ice cream into a punch bowl.
Pour eggnog over ice cream and mix slightly.
Sprinkle with nutmeg and cinnamon and mix.
Gently stir in whipped topping that has been thawed.
Serve and enjoy.
Let juice and strawberries partially thaw.
Pour eggnog into punch bowl.
Pour juice from can into punch bowl.
Beat with mixer.
Stir in strawberries.
Serve.
Scoop ice cream into a punch bowl.
Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
Serve immediately.
Stir, as needed.
Mix ice cream, eggnog and Seven-Up in large container or punch bowl.
Ice cream need not be completely blended in.
Serve with a candy cane for stirring.
Yields 24 servings.
Combine first five ingredients in a large mixing bowl.
Beat at low speed with an electric mixer until smooth. Stir in Irish whiskey.
Chill one to two hours.
Pour into a punch bowl.
Top punch with scoops of ice cream.
Yield: approximately 9 1/2 cups punch.
In a large bowl, blend together eggnog, maple syrup and orange bitters.
Pour into chilled punch bowl.
Serve with dollops of whipped cream and nutmeg.
In bowl, place all but 1 cup sherbet.
Beat until smooth.
Add juices and blend thoroughly.
Gradually add eggnog.
Pour into punch bowl.
Float small scoops of sherbet on top.
Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.
Combine eggnog and ice cream.
Mix well.
Just before serving, add ginger ale slowly.
You can use small candy canes as stirrers in each cup.
Makes about 24 punch cups.
Whisk the ice cream and cherry soda together in a punch bowl until smooth. Stir in the eggnog, and whisk until foamy.
Combine eggnog and softened ice cream in punch bowl. Slowly add chilled 7-up.
Dust lightly with nutmeg.
Combine first five ingredients in a large mixing bowl.
Beat at low speed until smooth; stir in whiskey.
Chill 1 to 2 hours.
Pour into a punch bowl.
Top punch with scoops of ice cream.
Blend ingredients together.
Pour into punch bowl.
Hang small candy canes around bowl.
Combine first 3 ingredients in a punch bowl, stirring until blended.
Serve immediately with peppermint.
Makes 4 1/2 quarts.
Pour eggnog slowly into a large bowl or pitcher. Add ice cream, 1 tub at a time, stirring with a big spoon. Pour in lemon-lime soda (such as 7 Up(R)). Add cinnamon.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
In a pitcher, stir eggnog and orange juice concentrate until well mixed.
Pour in ginger ale and stir gently.
Chill large punch bowl and stir in eggnog, coffee and bourbon. In medium bowl with mixer at medium speed, beat cream just until soft peaks form.
Fold into eggnog mixture.
Place ice cream balls on top and sprinkle lightly with nutmeg.
Serve at once.
Makes 15 cups.
Scoop up about 10 large ice cream balls.
Place on jelly roll pan and freeze.
Refrigerate eggnog.
Whisk together eggnog, coffee, and whiskey in a punch bowl until well blended.
Whip the cream in a large mixing bowl until it forms soft peaks. Lightly fold the whipped cream into the eggnog mixture.
Float scoops of coffee ice cream in the eggnog. Sprinkle with nutmeg to serve.
Mix lemon-lime soda and eggnog together in a punch bowl. Stir vanilla ice cream into the soda mixture until top becomes foamy; garnish with paprika.