Name: Maple and Ginger Ice Cream
Ingredients: 1 c Light cream; 3 tb 100% Pure Maple Syrup; 4 tb Confectioner sugar; 2 ts Vanilla extract; 3/4 c Heavy cream; 1/2 c Milk; 2 ts White rum; (optional); 1 c Stem ginger; drained and finely chopped.

Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Dairy		Ice, Cream	4	Servings

INGREDIENTS

1	c	Light cream
3	tb	100% Pure Maple Syrup
4	tb	Confectioner sugar
2	ts	Vanilla extract
3/4	c	Heavy cream
1/2	c	Milk
2	ts	White rum; (optional)
1	c	Stem ginger; drained and finely chopped.

INSTRUCTIONS

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@ntr.net> on Feb 28,
1998

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”