Preparation / Directions:
Combine the milk and egg substitute in a mixing bowl and beat on high until frothy (getting some air into the mixture seems to improve its consistency when it is frozen). Add the vanilla, maple syrup, ginger, and sugar. Beat again on high until well mixed and frothy. Assemble the ice cream mixer, turn it on, and add the ice cream mixture. When the ice cream is as firm as possible, transfer it into the container that will be used to store it in the freezer. Place the mixture in the freezer until it becomes solid (this may take several hours).
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