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Cinnamon−Ginger Ice Cream


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Member since 2007

Serves 2.5 cups | Prep Time | Cook Time

Ingredients

Cinnamon−Ginger Ice Cream
1 pint half−and−half or light cream
3 egg yolks
2/3 cup granulated sugar
Dash salt
1/4 teaspoon ground cinnamon
1/4 cup diced candied ginger
Scald half−and−half.


Mix together egg yolks, sugar, salt and cinnamon in the top of a double boiler; set over simmering


water. Slowly pour in scalded half−and−half, whisking constantly. Whisk over low heat until mixture is


slightly thickened and smooth, about 10 minutes. Remove from heat and let cool completely.


Process ice cream in ice cream machine, adding ginger when mixture is slushy.


Pairs Well With


Notes

another fav from ice cream delights:

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