This recipe is FANTASTIC! I did not try it with the vanilla wafers yet because I just wanted to see what the ice cream tasted like on its own first, and I omitted the pecans because I'm allergic. The only minor advice I have is watch your ginger. If you are using a less potent quality brand such as McCormick (and I'm not knocking McCormick by all means, I love their spices, but as you've probably noticed their spices are a bit "generic") the full 1 teaspoon should be fine. I, however, was using Penzeys Spices which are more potent and think the ginger *almost* overtook the flavor, so I think it could have been cut to 3/4 tsp or 1/2 tsp. Also just wanted to clearly mention that yes, your ice cream will be soup after you make the recipe so plan for a few hours to get a good re-freeze to it. Great recipe though and hard to keep your spoon out of the ice cream carton after it's done before you eat it all by yourself, hehe!
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This recipe is FANTASTIC! I did not try it with the vanilla wafers yet because I just wanted...