| 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" <mcgrew@ntr.net>
on Feb 28, 1998
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