Ginger And Ginger Snap Ice Cream
2 cup Ginger Reàl
2 cups heavy cream
1 quart half-and-half
12 egg yolks, beaten
2 cups Ginger Reàl
Grated zest of 1 lemon
Juice of 1 lemon
1 cup chopped ginger snap cookies
Bring cream and half-and-half to a simmer; remove from heat. Add egg yolks slowly to warm mixture, whisking constantly. Return to low heat and simmer, stirring, until thickened a little. Remove from heat and add Ginger Reàl. Chill in refrigerator to 40ºF.
Freeze in an ice cream machine according to manufacturer’s directions. Serve topped with ginger snap cookie crumbles.
Ginger Reàl is a timely, mouth-watering solution to creating today’s red hot drinks with real ginger. This exotic blend of Laiwu ginger and cane sugar add depth and authentic flavor to mules, margaritas, and a host of hand-made craft cocktails.
