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Honey and Ginger Ice Cream

Posted by Travis Miller on

Ingredients
8 oz Cream
3 Tbsp. FALLING BARK FARM® HICKORY SYRUP
2 oz Brown Sugar
6 oz half and half
2  tsp. pure vanilla extract
4 oz Milk
2 Tbsp. White Rum (optional)
8 oz Stem ginger (drained and finely chopped)

Directions:
Whisk cream and FALLING BARK FARM® HICKORY SYRUP until stiff. Gently heat half and half, pure vanilla extract, brown sugar, and milk in a heavy saucepan stirring continuously until sugar is dissolved. Then stir in the cream and FALLING BARK FARM® HICKORY SYRUP 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 ginger and rum (optional). Return to the container and freeze until firm. Serve with Hickory and Red Wine Dessert Glaze.


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