GINGER ICE CREAM
Add a gingery twist to this creamy ice cream - perfect for frozen dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, stir whipping cream, milk, sugar, honey, 2 tablespoons of the crystallized ginger, the gingerroot, orange peel and salt until well mixed. Cook over medium heat until sugar is dissolved and mixture just comes to a boil, stirring constantly. Immediately remove from heat.
- Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe, if desired.
- Pour into 2-quart ice-cream freezer. Freeze according to manufacturer's directions. Garnish with crushed cookies and remaining 2 tablespoons crystallized ginger.
Nutrition Facts : Calories 359, Carbohydrate 38 g, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 75 mg
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