I found the attached recipe for gingersnap ice cream published in the NY Times:
The recipe looks pretty good, although I wonder whether vanilla shouldn't be included as well. Does anyone have experience with this recipe and did you like it? Or does anyone have a ginger or gingersnap ice cream recipe they would recommend instead?
I'd like to make the ice cream to serve with a mango tarte tatin for an Asian Fusion themed neighborhood dinner.
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