GINGER ICE CREAM RECIPE

1 1/4 cups milk
1 cup heavy cream
1/3 cup sugar
3 egg yolks
1 Tbsp. finely chopped crystallized ginger(I love this so I use more)
Syrup:
1/2 cup water
1/3 cup sugar
2 Tbsp. grated, peeled, fresh ginger root

To make Syrup:
In pan, simmer water, sugar, and fresh ginger 3-4 min., stirring occasionally. Set aside to cool 5 min.

To make Ice Cream:
In another pan, scald milk and cream (don't boil). Remove from heat and stir in remaining sugar and the syrup. Set aside 15 min. to let flavors blend. Then strain ginger solids from milk mixture. Whisk in the egg yolks and crystallized ginger. Return to heat(use either double boiler or heat diffuser.) Heat gently, stirring constantly, until it becomes a thin custard. Don't allow it to simmer or boil. Cool mixture and freeze according to instructions.

GRAPE SHERBET

Grape flavored sherbet. This one is the coldest, most refreshing treat I've ever found for a hot summer day.

Whisk 1 egg* in a bowl and add 1 can sweetened condensed milk. When thoroughly mixed, add 1/2 cup heavy whipping cream. Take a 2 litre bottle of grape soda and shake it carefully until all the "fizz" is gone and add it to the mix. Chill completely in the refrigerator before freezing, then freeze in your ice cream freezer. *If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.

GRAPEFRUIT ICE CREAM

1 Cup Grapefruit juice
1 Cup Sugar
1 Cup Whipping Cream
1/2 Cup Whole Milk

Mix ingredients just before putting in machine. Very nice texture. Strong grapefruit flavor. Surprisingly good. Even those who grimaced on being told the flavor of the day had seconds.
Note: Fresh squeezed grapefruit juice is far better than bottled. Also, use pink or red grapefruit.

GREAT PUMPKIN

Start on Halloween and make it right through Thanksgiving. No one will eat pumpkin pie again after trying this holiday treat.

For this recipe, prepare a batch of the Ultimate Butter Pecan ice cream mix, but omit the pecans. Then take an additional 2 eggs* and lightly beat them in a separate bowl, and add an additional 1/2 cup sugar. Add one cup of the prepared Butter Pecan ice cream mix, and when blended thoroughly, add one 15 oz. can of pumpkin, and 2 tbsp cinnamon. Add this to the Butter Pecan mix and freeze in your ice cream freezer. *If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.