Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Gingersnap Ice Cream

List of Ingredients




GINGERSNAP ICE CREAM
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)

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.

LIBBY WINSTEAD, Nashville, Tenn

Recipe