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    Gingersnap Ice Cream


    Source of Recipe


    posted to recipecircus by stella, from Libby Winstead

    List of Ingredients




    1/2 cup raisins chopped
    2 tablespoons rum (optional)
    4 large eggs lightly beaten
    2 cups milk
    1 cup sugar
    3 cups whipping cream
    2 tablespoons molasses
    1 tablespoon vanilla extract
    1 cup crumbled gingersnaps (12 to 15 cookies)

    Recipe



    Combine raisins and rum, if desired; set aside. Combine eggs, milk, and sugar in a heavy saucepan; cook, stirring constantly, until mixture thickens and coats a spoon. Remove from heat; cool. Cover and chill.

    Stir in raisin mixture, whipping cream, molasses, and vanilla; gently stir in gingersnaps. Pour into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Yield: 2 quarts.

    NOTE: Because this ice cream mixture contains raw eggs, we cook it over low to medium heat--just to be on the safe side.

 

 

 

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