Maple and ginger ice cream

4 Servings

Ingredients

Quantity Ingredient
1 cup Light cream
3 tablespoons 100% Pure Maple Syrup
4 tablespoons Confectioner sugar
2 teaspoons Vanilla extract
¾ cup Heavy cream
½ cup Milk
2 teaspoons White rum; (optional)
1 cup Stem ginger; drained and finely chopped.

Directions

Whisk the heavy cream and 100% Pure Maple Syrup until stiff. Gently heat the light cream, vanilla extract, confectioner sugar and milk in a heavy saucepan, stirring continuously until sugar is dissolved, then stir in the heavy cream mixture. Pour into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk, and add the finely chopped ginger and rum (optional). Return to the container and freeze until firm. Serve with 100% Pure Maple Syrup.

Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Feb 28, 1998

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