Lancaster Spiced Ice Cream Dessert Recipe

Lancaster Spiced Ice Cream Dessert Recipe
Lancaster Spiced Ice Cream Dessert Recipe photo by Taste of Home
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Lancaster Spiced Ice Cream Dessert Recipe

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Plain vanilla ice cream gets a Christmas makeover with this recipe. Many people can't identify the spice flavor, but they all recognize the flavor as one of warmth and holidays.—Donna Noel, Gray, Maine
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1 quart French vanilla ice cream, softened
  • 1/3 cup chopped dried apricots
  • 1/3 cup dried cranberries, chopped
  • 1/3 cup raisins, chopped
  • 2 cups heavy whipping cream, divided
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon sugar
  • Additional chopped dried apricots, dried cranberries and raisins
  • Honey and additional ground mace

Directions

In a large bowl, combine the ice cream, apricots, cranberries and raisins. In a small bowl, beat 1 cup cream until it begins to thicken. Add the ginger, mace and cardamom; beat until stiff peaks form. Fold into ice cream. Spoon into a 1-1/2-qt. gelatin mold. Freeze for 4 hours or overnight.
To unmold, wrap bottom of frozen mold in a warm towel until loosened, or dip mold in a pan of warm water. Invert onto a serving plate.
In a small bowl, beat the remaining cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over top and sides of dessert; sprinkle with additional apricots, cranberries and raisins. Freeze until serving. Let stand for 10 minutes before slicing. Drizzle with honey and sprinkle with additional mace. Yield: 8 servings.
Originally published as Lancaster Spiced Ice Cream Dessert in Taste of Home Christmas Annual Annual 2011, p131

Nutritional Facts

1 slice: 392 calories, 29g fat (18g saturated fat), 111mg cholesterol, 80mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 1 quart French vanilla ice cream, softened
  • 1/3 cup chopped dried apricots
  • 1/3 cup dried cranberries, chopped
  • 1/3 cup raisins, chopped
  • 2 cups heavy whipping cream, divided
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon sugar
  • Additional chopped dried apricots, dried cranberries and raisins
  • Honey and additional ground mace
  1. In a large bowl, combine the ice cream, apricots, cranberries and raisins. In a small bowl, beat 1 cup cream until it begins to thicken. Add the ginger, mace and cardamom; beat until stiff peaks form. Fold into ice cream. Spoon into a 1-1/2-qt. gelatin mold. Freeze for 4 hours or overnight.
  2. To unmold, wrap bottom of frozen mold in a warm towel until loosened, or dip mold in a pan of warm water. Invert onto a serving plate.
  3. In a small bowl, beat the remaining cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over top and sides of dessert; sprinkle with additional apricots, cranberries and raisins. Freeze until serving. Let stand for 10 minutes before slicing. Drizzle with honey and sprinkle with additional mace. Yield: 8 servings.
Originally published as Lancaster Spiced Ice Cream Dessert in Taste of Home Christmas Annual Annual 2011, p131

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