Ginger Chocolate Chunk Ice Cream |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Customized store-bought ice cream. Use top quality ice cream, not light ones, or it will deflate when you mix with the add-ins and turn icy upon refreezing. Go figure - I'm dieting, gnawing on carrots while I browse a Williams Sonoma chocolate cookbook. Someday, this one will be mine! Ingredients:
1 pint best-quality vanilla ice cream |
1/3 cup candied ginger, finely minced |
1/2 cup semi-sweet chocolate chips (or 3 ounces bittersweet chocolate, coarsely chopped) |
3 cups chocolate fudge sauce, see hot fudge sauce |
Directions:
1. Soften the ice cream by setting it out at room temp for about 30 minutes. Or place in microwave for 15 seconds. If it doesn't soften, repeat.
2. Scoop ice cream into a metal mixing bowl. Using a large spoon, beat in the ginger and chocolate pieces.
3. Spoon back into container, cover and refreeze.
4. Serve with the fudge sauce and garnish with more candied ginger.
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