Gingerbread ice cream
1 Quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sultanas |
| 2 | tablespoons | Rum, dark |
| ⅔ | cup | Milk |
| ⅓ | cup | Sugar |
| 2 | Eggs | |
| ½ | tablespoon | Molasses, light |
| 1 | cup | Heavy cream |
| ½ | tablespoon | Vanilla |
| ⅓ | cup | Gingersnaps; crushed |
Directions
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