| 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
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