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Chai Spiced Ginger Crunch Ice Cream

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Why I Love This Recipe

Adapted from Mark Bittman's recipe for Cornstarch Ice Cream

Ingredients You'll Need

1 1/2 cups low fat milk
1 cup heavy cream
pinch of salt
1/2 cup sugar
1 tsp. vanilla extract
2 tsp. chai spice blend (or make your own blend)
3 Tbls. cornstarch
1/2 cup crushed ginger snaps (about 6-8 cookies)


Reserve 1/2 cup of milk.

Mix remaining milk, cream, sugar and salt in a saucepan over medium-low heat. Cook until mixture begins to steam.

In a bowl, whisk cornstarch, chai spice, and remaining milk; there should be no lumps.

Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes.

Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract.

If mixture has lumps, strain it into a bowl.

Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer).

When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer’s instructions, adding ginger snaps at the end of the process.

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