Ginger Ice Cream
Add a gingery twist to this creamy ice cream – perfect for frozen dessert.
3 hr 45 min
cups heavy whipping cream
cup finely chopped crystallized ginger
tablespoons grated gingerroot
teaspoon grated orange peel
Crushed gingersnap cookies, if desired
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 INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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