Ginger Ice Cream

Ginger Ice Cream

Add a gingery twist to this creamy ice cream – perfect for frozen dessert.

Prep Time

15

Minutes

Total Time

3:45

Hrs:Mins

Makes

8

servings

2
cups heavy whipping cream
1
cup milk
1/2
cup sugar
1/2
cup honey
1/4
cup finely chopped crystallized ginger
2
tablespoons grated gingerroot
1
teaspoon grated orange peel
1/8
teaspoon salt
Crushed gingersnap cookies, if desired
  1. 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.
  2. 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.
  3. Pour into 2-quart ice-cream freezer. Freeze according to manufacturer’s directions. Garnish with crushed cookies and remaining 2 tablespoons crystallized ginger.
Makes 8 servings (1/2 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 359
    • Total Fat 23g
      • (Saturated Fat 14g,),
    • Sodium 75mg;
    • Total Carbohydrate 38g
      • (Dietary Fiber 0g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 2 Other Carbohydrate;
      • 4 1/2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.