Dessert

Ginger Ice Cream (light) is for Dessert.

Ginger Ice Cream (light) takes 20 minutes to prepare.

Ginger Ice Cream (light) takes 45 minutes to cook.

Ginger Ice Cream (light) makes 12 servings.

The ingredients for Ginger Ice Cream (light) are:

4 large Egg Yolks
3/4 (.75) cup Granulated Sugar
2 cups Light/Table Cream (10%MF)
2 cups 2% Milk
Section of Fresh Ginger Root (1/2 cup or so when sliced)
6 strips of Candied Ginger
1/4 (.25) tsp Vanilla Extract

Here is how you make Ginger Ice Cream (light):

Whisk the egg yolks and sugar together until thick and pale yellow. Slice the fresh ginger root into thin strips (goal is lots of surface area to extract the flavour).Heat the cream, milk and fresh ginger strips in a medium saucepan over medium heat until just simmering. Slowly combine with eggs & sugar, whisking the entire time. Return to saucepan and cook over low heat until thickened, being careful not to boil it (stir continuously - will take about 10 minutes). Once it will coat the back of a spoon, it is thick enough. Strain out the ginger while pouring into a clean bowl, allow to cool, then stir in vanilla extract. Cool for several hours in the fridge.Finely chop the candied ginger into very small bits, and put in the freezer while the ice cream mixture is cooling in the fridge. Once cool, freeze in an ice cream maker. Once almost finished, add the candied ginger bits to distribute throughout the ice cream. Makes 12 1/2 cup servings. Number of Servings: 12Recipe submitted by SparkPeople user SUEINWLOO.

The nutritional information for Ginger Ice Cream (light) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 178.9

• Total Fat: 10.0 g
• Cholesterol: 97.9 mg
• Sodium: 37.7 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 0.1 g
• Protein: 3.3 g