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Gingerbread Ice Cream


Yield: 1 Quart

1/4 cup Sultanas
2 tablespoon Rum, dark
2/3 cup Milk
1/3 cup Sugar
2 Eggs
1/2 tablespoon Molasses, light
1 cup Heavy cream
1/2 tablespoon Vanilla
1/3 cup Gingersnaps; crushed

Chop raisins and toss with dark rum. Set aside. Heat milk and sugar. Beat eggs and light molasses. Stir in a little hot milk, then add eggs to milk. Stir over low heat until mixture thickens, 2 to 3 minutes. Cover and chill. Add heavy cream and vanilla. Stir freeze. Stir in raisin mixture and crushed gingersnaps.

NOTE:
This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.




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