Ginger-Tea Ice Cream |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | 329 | 24g | 25g | 212mg | |||||
| INGREDIENTS: | ||
| 4 egg yolks | 1/2 cup sugar | 2 cups half-and-half |
| 1 tablespoon instant-tea powder | 2 tablespoons finely chopped crystallized ginger | 3/4 cup whipping cream |
| 1 | In a large bowl, beat egg yolks and sugar until well blended. Stir in half-and-half, tea powder, and ginger. Pour into a medium saucepan. Cook and stir over low heat until slightly thickened. Cool slightly; add whipping cream. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions. |