Ginger Beer Chocolate Chip Ice Cream
- 1 14oz can of sweetened condensed milk
- 1 ½ cups of half and half
- ¾ cup of Ginger beer soda
- ½ cup of whipping cream
- 3 Tbs of rum (optional)
- 1 cup of chocolate chips, roughly chopped
- In a glass bowl mix together the sweetened condensed milk, half and half, cream, ginger beer and rum.
- Cover and refrigerate for 6-8 hours. Meanwhile, prep your ice cream maker.
- When batter and machine are ready, churn the ice cream for about 10-15 minutes.
- Add the chocolate chips in the final 5 minutes of the churning.
- Once the ice cream is finished, store in freezer and allow ice cream to set for about 4 hours before serving.
- Bon appétit!
Recipe by janie-jean at https://janie-jean.com/2014/07/02/ginger-beer-chocolate-chip-ice-cream/
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