Gingersnap Ice Cream

Course : Ice Cream
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 cup raisins -- chopped
1 tablespoon 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)

Preparation / Directions:

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 instruction


Nutritional Information:

4194 Calories (kcal); 298g Total Fat; (63% calories from fat); 55g Protein; 334g Carbohydrate; 1793mg Cholesterol; 755mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Ice Cream Recipes