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Ginger Ice Cream

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Foodgeek:

Paula Williams

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Servings:

6 servings

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Ingredients:

3/4 cup sweetened condensed milk
1/2 cup cold water
1/8 tsp. salt
1 tsp. vanilla extract
1/2 tsp. lemon extract
1 tsp. ground ginger
1 cup heavy cream, whipped

Directions:

Turn temperature control of freezer to coldest setting. Mix all, but heavy cream, together and refrigerate until chilled. Then fold in the whipped cream. Turn mixture into ice-cube trays; freeze until frozen 1" from the edges. Turn into chilled bowl; with electric mixer beat until the mixture is smooth. Return to tray and freeze until just beginning to firm up, than reset temperature control.

 
 
 

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