Recipe - Maple And Ginger Ice Cream

1 cup Light cream
3 tablespoon 100% Pure Maple Syrup
4 tablespoon Confectioner sugar
2 teaspoon Vanilla extract
Three fourths cup Heavy cream
One half cup Milk
2 teaspoon White rum; (optional)
1 cup Stem ginger; drained and
finely chopped.

Whisk the heavy cream and 100% Pure Maple Syrup until stiff. Gently heat
the light cream, vanilla extract, confectioner sugar and milk in a heavy
saucepan, stirring continuously until sugar is dissolved, then stir in the
heavy cream mixture. Pour into a container and freeze for approximately 2
hours until mushy. Turn into a chilled bowl, beat with a whisk, and add the
finely chopped ginger and rum (optional). Return to the container and
freeze until firm. Serve with 100% Pure Maple Syrup.
Posted to recipeludigest by "Lynn Ratcliffe" mcgrew@ntr.net on Feb 28,
1998