Frozen Ginger Cream Recipes

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool., In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

Steps:

• To make crust: combine cookie crumbs with butter, reserving small amount for topping. Pat remainder on bottom and up sides of a 9-inch springform pan. Chill while making filling.
• To make filing: Beat egg yolks with 3/4 cup sugar in top of double boiler (over simmering water) until thick (6-10 minutes). Turn into a large bowl and beat for one minute.
• In a separate bowl beat egg whites until foamy. Beat in 1/4 cup sugar beating until stiff.
• In a third bowl whip cream until thick. Add liquor and beat until stiff.
• Fold cream mixture into egg whites and then fold egg white mixture into yolk mixture. Spoon mixture into prepared pan alternately with ginger. Sprinkle with reserved crumbs.
• Freeze until ready to serve (can be made one week prior to serving).