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Recipe Category: Dessert
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Quick Ginger Ice Cream Pressure Cooker Recipe
Ingredients
Makes 1 quart
- ¼ cup chopped crystallized ginger
- ¼ cup water
- 1 quart vanilla ice cream
Method
- In a small saucepan over medium-low heat, simmer the candied ginger in the water until softened; the liquid will evaporate and thicken a bit
- Set aside to cool to room temperature
- Soften the ice cream in the refrigerator 15 to 30 minutes, until soft and malleable, but not melted
- With an electric mixer or by hand, beat the ice cream quickly until just creamy
- Pour in the ginger and soaking liquid; blend until evenly distributed
- Working quickly, scrape the ice cream back into the carton
- Return the ice cream to the freezer to firm up at least 6 hours
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