Ginger Ice Cream

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

  • Prep Time 15 min
  • Total Time 3 hr 45 min
  • Servings 8

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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