Ingredients
2
cups heavy whipping cream
1
cup milk
1/2
cup sugar
1/2
cup honey
1/4
cup finely chopped crystallized ginger
2
tablespoons grated gingerroot
1
teaspoon grated orange peel
1/8
teaspoon salt
Crushed gingersnap cookies, if desired
Preparation
In 2-quart saucepan, stir whipping cream, milk, sugar, honey, 2 tablespoons of the crystallized ginger, the gingerroot, orange peel and salt until well mixed. Cook over medium heat until sugar is dissolved and mixture just comes to a boil, stirring constantly. Immediately remove from heat.
Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe, if desired.
Pour into 2-quart ice-cream freezer. Freeze according to manufacturer’s directions. Garnish with crushed cookies and remaining 2 tablespoons crystallized ginger.
