| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cream, Ice | 4 | Servings | |
INGREDIENTS
| 1 | c | Light cream |
| 3 | T | 100% Pure Maple Syrup |
| 4 | T | Confectioner sugar |
| 2 | t | Vanilla extract |
| 3/4 | c | Heavy cream |
| 1/2 | c | Milk |
| 2 | t | 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" <[email protected]> on Feb 28, 1998
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