Gingerbread Ice Cream Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
1/4 cup: Sultanas,
2 tbsp: Rum, dark
2/3 cup: Milk,
1/3 cup: Sugar,
2: Eggs,
1/2 tbsp: Molasses, light
1 cup: Heavy cream,
1/2 tbsp: Vanilla,
1/3 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 On WED, 01 NOV 1995
111946 GMT
Source from luhu.jp
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
111946 GMT
Source from luhu.jp
Tags
Dairy