Spicy Ginger Pecan Ice Cream
- 3 cups whole milk or cream
- 3 egg yolks
- 1 Tbsp. arrowroot
- 1 Tbsp. ground ginger
- 1 Tbsp. vanilla extract
- 1/2 cup honey or maple syrup
- 1/2 – 3/4 cup chopped pecans
Beat egg yolks in a bowl and either pour into a blender or keep in the bowl. Blend in the remaining ingredients. Pour into an ice cream maker and process according to its instructions. When done, transfer the ice cream into a shallow plastic bowl and store in freezer or eat right away.
If you don’t have an ice cream maker… simply pour into a shallow plastic container, cover and store in your freezer. When frozen, take it out and let it thaw till slightly soft. Put back in the blender and give it a whirl till creamy.
Both ways give delicious results!! Also, don’t forget: enter to win a FREE quart jar of Tropical Traditions Organic Virgin Coconut Oil.
I almost forgot! Kristy @ My Little Space gave me a Friend Button… Thank you Kristy!!!!