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Lemon Ginger Ice Cream
- 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
- 2 tablespoons lemon extract
- 2 cups half-and-half cream
- 2 cups whipping cream, unwhipped
- 1/4 cup crystallized ginger, chopped
Directions ::..
One of my favorite cookies is a ginger cooking with lemon filling. I created this ice cream as another way to enjoy my favorite flavor combination.
1. Combine all ingredients well.
2. Place in an ice cream freezer and freeze according to manufacturer’s instructions.
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