Title: Ginger Ice Cream
Categories: Dessert
Yield: 6 Servings

3/4	c	Sweetened condensed milk
1/2	c	Cold Water
1/8	ts	Salt
1	ts	Vanilla extract
1/2	ts	Lemon Extract
1	ts	Ground Ginger
1	c	Heavy Cream, whipped

Turn temparute control of freezer to coldest setting.

1. Mix all, but heavy cream, together and refridgerate until chilled. 2. Then fold in the whipped cream. 3. Turn mixture into ice-cube trays; freeze until frozen 1" from the edges. 4. Turn into chilled bowl; with electric mixer beat until the mixture is smooth. 5. Return to tray and freeze until just beginning to firm up, than reset temperature control. Out of "Who's Who is Cooking" Typed by Brigitte Sealing

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