Ginger Ice Cream

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious, however, it made barely 1 quart. I will make this again, but will allow the milk/cream mixture to cool much more before adding to the egg mixture. It was too hot and cooked the egg, so that most of the custard congealed and I tossed about 2 cups of clotted egg and ginger away after straining through the colander. Consequently, the custard was a bit thin; and likewise the ice cream. If I cool more first I suspect it will yield closer to 1 1/2 qt as suggested.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

YUMMY! Everyone loves it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found the ginger to be perhaps a bit too powerful, but as an accompaniment to cake and cookies, very tasty. I happened to use lowfat milk to reduce some of the fat in the recipe; even then it was quite creamy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This ice cream is delicious with any fall dessert and for holidays year round. With the few ingredients, it is easy to make, although it takes a little time to make the custard and cool it. The first time we had this, my then 11 yr old son made it by himself and was the hit of Thanksgiving! We'll be having it again this year.