Gingerbread Ice Cream
Ingredients:
1-1/4 cups Evaporated Milk
1-1/4 cups Sweetened Condensed Milk
16 ounces Frozen whipped topping, thawed
4 slices Evangeline Maid sliced bread, torn into pieces
4 Tbsp Pure Cane Syrup( you can sub molasses)
1/2 tsp Cinnamon
1/2 tsp Ginger
1/8 tsp Cloves
* You can use the first 4 ingredients as a base and change the
flavors and spices to make your own ice cream creation
Directions:
Combine evaporated milk, condensed milk, and whipped topping in a blender.
Add in bread pieces, cane syrup, and spices. Blend until smooth.
Pour mixture into a 9x13 inch baking dish cover in plastic wrap and
freeze for 8 hours or overnight.
Notes:
My blender is on the small side so I pour some mixture into a large bowl add the bread blend until smooth and then add to a large bowl and combine.
Take out the ice cream about 10 minutes before serving and will scoop easier.