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