Maple Dessert Recipes

Maple and Ginger Ice Cream

8 fl.ox. Single cream
3 tbs. Pure Maple Syrup
2 ox Caster sugar
2 tsp. Vanilla essence
6 fl.oz. Double cream
4 fl.oz. Milk
2 tsp. White rum (optional)
8 oz Stem ginger, drained and finely chopped
Whisk the double cream and Pure Maple Syrup until stiff. Gently heat the single cream, vanilla essence, caster sugar and milk in a heavy saucepan stirring continuously until sugar is dissolved, then sitr in the double cream. Pur into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk and add the finely chopped ginger and rum (optional). Return to the container and freeze until firm. Serve with Pure Maple Syrup. Yield: 4-6 Servings