Gingery Ice Cream
This recipe makes 4 servings
Serve this cooling finish with crisp cookies, summer-fresh berries or sliced mangoes or other tropical fruit.
Ingredients
-
2 cups (500 mL) vanilla ice_cream
2 tbsp (25 mL) chopped candied_ginger
Preparation
Let 2 cups (500 mL) vanilla ice cream stand at room temperature for about 20 minutes or until softened slightly. Stir in 2 tbsp (25 mL) chopped candied ginger.
Freeze for about 1 hour or until hard, or for up to 24 hours.
Spoon into dishes and top each with a little more chopped candied ginger if desired.
Related content
-
Crystallized Ginger Ice Cream
Candied, dried and rolled in sugar, crystallized ginger is the pride of Australia's thriving...
-
Lambic Cherry Ice Cream Sundaes
Beer takes on a new role in this sweet sauce served over rich ice cream. Choose brightly...
-
Ice Cream With Rum Butter Cherry Rhubarb Sauce
If fresh cherries are unavailable, substitute jarred sour cherries and juice. For a bit of...
-
