Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Gingersnap Ice Cream




Source of Recipe


Libby Winstead


List of Ingredients




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

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.