Gingeraleicecubes Recipes

GINGER ICE CREAM

Ginger Ice Cream image

Provided by Anne Burrell

Categories dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 cups heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
One 4-inch piece gingerroot, peeled and coarsely chopped
6 eggs
Molasses Cookies, if serving as ice cream sandwiches, optional recipe follows
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch salt
1 1/2 sticks butter, at room temperature
1 cup brown sugar
1 egg
3/4 cup molasses
Turbinado sugar, for coating

Steps:

In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
Chill the mixture over an ice water bath.
Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
Preheat the oven to 350 degrees F.
In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

GINGER ALE ICE CUBES

Ginger Ale Ice Cubes image

My mother's friend gave her this recipe when I was just a young thing. Many moons ago. I still make it when I have a good reason to do so and find it is so refreshing.

Provided by Jacqueline in KY

Categories Beverages

Time 15m

Yield 24 cubes, 6-12 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sugar
1 cup water
6 ounces frozen lemon juice
6 ounces frozen orange juice
1 (6 ounce) can crushed pineapple

Steps:

Bring water and sugar to a boil and add rest of ingredients.
Freeze in ice trays.
Serve with ginger ale.

Nutrition Facts : Calories 200.3, Fat 0.2, Sodium 2.3, Carbohydrate 51.1, Fiber 0.6, Sugar 49.4, Protein 1

CRISPY GINGER BISCUITS

Crispy Ginger Biscuits image

Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger.

Provided by ElaineDale

Categories Desserts Cookies International Cookie Recipes Australian Cookies

Time 35m

Yield 24

Number Of Ingredients 9

Ingredients

½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon ground ginger
1 pinch salt
2 cups self-rising flour
1 cup chopped crystallized ginger
2 tablespoons white sugar, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
Bake in the preheated oven until golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 172.5 mg, Sugar 11.1 g

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