Double Ginger Ice Cream

Name: Double Ginger Ice Cream
Prep time: 45 min
Total time: 12 h
Yield: 10
Ingredients: 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; 1/2 cup crushed graham crackers; 2 tablespoons butter, melted; 1/3 cup toasted pecan halves*

(0)

0 Questions

Save Recipe

Prep 45 min
Total 12 hr 0 min
Servings 10

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

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

By Betty Crocker Kitchens

Updated Mar 17, 2014

Save
Shop
Share
Keep Screen On

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*

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
**Cream mixture can be covered and refrigerated up to 24 hours before freezing the ice cream, if desired.

Nutrition

340 Calories, 26g Total Fat, 3g Protein, 22g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 230

Total Fat: 26g; 40%

Saturated Fat: 14g; 70%

Trans Fat: 1g

Cholesterol: 165mg; 55%

Sodium: 105mg; 4%

Potassium: 95mg; 3%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 0g; 0%

Sugars: 14g

Protein: 3g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 2%; 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;

Weekly Whisks