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Double Ginger Ice Cream

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0 Comments
  • Prep Time 45 min
  • Total Time 12 hr 0 min
  • Servings 10

The toasted pecans and graham crumbles are a delicious addition to this refreshing ginger ice cream.

Ingredients

Ice Cream

2
cups whipping cream
1
cup whole milk
1/2
cup sugar
1/8
teaspoon salt
5
egg yolks
1/4
cup ginger liqueur
1/4
cup finely chopped crystallized ginger

Graham Cracker Crumble and Pecans

1/2
cup crushed graham crackers
2
tablespoons butter, melted
1/3
cup toasted pecan halves*

Directions

  • 1 In 2-quart saucepan, stir 1 cup whipping cream, the milk, sugar and salt until well mixed. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture just comes to a boil. Remove from heat.
  • 2 In medium bowl, beat egg yolks with whisk until well blended; gradually stir in hot milk mixture. Return to saucepan; cook over medium heat, stirring constantly, until mixture thickens and coats a spoon. Remove from heat. Set aside.
  • 3 Pour remaining 1 cup whipping cream in large bowl; place a fine-mesh strainer over bowl. Pour hot mixture through strainer; stir into cream until well blended. Cover; refrigerate 2 to 3 hours, stirring occasionally, until cold.**
  • 4 Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, mix crushed grahams and butter; press firmly in bottom of dish. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 30 minutes. Crumble with fork.
  • 5 Stir ginger liqueur into cream mixture until well blended. Pour into 2-quart automatic ice cream freezer container. Freeze according to manufacturer's directions, adding crystallized ginger when mixture begins to get firm.
  • 6 Spoon one-third of the ice cream into chilled 2-quart freezer container or bowl; sprinkle with half of the graham cracker crumble and half of the pecans. Top with another one-third of the ice cream, remaining graham cracker crumble and remaining pecans. Spoon remaining ice cream over top. Cover; freeze until firm.

Expert Tips

**Cream mixture can be covered and refrigerated up to 24 hours before freezing the ice cream, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
165mg
165%;
Sodium
105mg
105%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
8%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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