Ok Ben & Jerry’s. You didn’t do it, so I did.
I created Ruth Bader Ginger ice cream.
It’s a brown-sugar based vanilla-ey ice cream loaded with vibrant morsels of crystallized ginger and chewy, sugar coated gingersnap cookies. I used fresh, homemade gingersnap cookies (my recipe includes dark molasses plus cinnamon, nutmeg, cloves and ginger and the cookies are crusted with sugar). But I supposed packaged cookies would be fine.
The notorious RBG will be missed. But you don’t have to miss out on the wonderful ice cream.
Here’s the recipe:
Ruth Bader Ginger Ice Cream
4 cups half and half cream
3/4 cup finely chopped crystallized ginger
1/2 cup brown sugar
1/4 teaspoon salt
4 large egg yolks
1-1/2 teaspoons vanilla extract
1 cup crumbled gingersnap cookies
Heat 2 cups of the cream with the ginger in a saucepan over medium heat until bubbles appear around the edges of the pan. In the bowl of an electric mixer, beat the brown sugar, salt and egg yolks at medium speed for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Stir in the vanilla extract. Freeze in an ice cream freezer according to manufacturer’s directions. When the mixture is almost completely frozen, add the cookie pieces, stir them in and freeze completely.
Makes about 5 cups