9 Comments

  1. Heidi @ Food Doodles

    That ice cream looks delicious! I love the gingersnap, they look so yummy! Combining eggs with any hot liquid always scared me too. It tastes so good though ๐Ÿ™‚

  2. LOL I think that moment of first stirring hot milk into room temperature raw eggs gives us all a sense of panic in which we hold our breaths, hoping for the best. But once you get the hang of tempering, you realize you needn’t be scared at all. Bravo to your beautiful looking ice cream. ๐Ÿ˜‰

  3. Jenny

    I seriously need an ice cream maker….. This looks like heaven in my mouth!! EVERY TIME Carrie! ๐Ÿ™‚ lol

  4. So, is Sailor Jerry a person with a twitter account, lol ๐Ÿ˜‰
    I love that you combined the gingersnaps with rum. I can just imagine how yummy this must be. I recently brought my ice cream maker out of storage and I made cherry bourbon ice cream, and you are right: it’s really not that hard. I think the most important part is to have all your equipment/ingredients ready before hand because when the custard is done, there’s no time for searching for a strainer and a bowl to transfer it to (which I discovered the hard way with a batch of overcooked ice cream base!).

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