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Ginger & Rhubarb Swirl Ice Cream

kept bymlehet
recipe bystrawberryplum.com
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Ingredients: 

For the Ice Cream Base:
2 c. Whole Milk, divided
4 tsp. Cornstarch
1¼ c. Heavy Cream
⅔ c. Sugar
2 Tbsp. Light Corn Syrup
¼ tsp. Kosher Salt
the peel of 1 Orange
3 Tbsp. Cream Cheese or Mascarpone, softened

For the Rhubarb-Ginger Swirl:
1 c. (about 2 medium stalks) sliced Rhubarb
½ c. Sugar
1-2 inch piece Ginger Root, grated
1 Tbsp. fresh Orange Juice


 

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