Gingerbread ice cream

Yield: 1 Quart

Measure Ingredient
¼ cup Sultanas
2 tablespoons Rum, dark
⅔ cup Milk
⅓ cup Sugar
2 \N Eggs
½ tablespoon Molasses, light
1 cup Heavy cream
½ tablespoon Vanilla
⅓ cup Gingersnaps; crushed

Chop raisins and toss with dark rum. Set aside. Heat milk and sugar.

Beat eggs and light molasses. Stir in a little hot milk, then add eggs to milk. Stir over low heat until mixture thickens, 2 to 3 minutes. Cover and chill. Add heavy cream and vanilla. Stir freeze.

Stir in raisin mixture and crushed gingersnaps.

Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.

Source: [Ice Cream! The Whole Scoop, by Gail Damerow, Glenbridge Publishing] Source: [Best Recipes - July/August 1991] Submitted By SAM WARING <SAM.WARING@...> On WED, 01 NOV 1995 111946 GMT

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