Frozen Ginger Cream

Total Time: 5 hrs 10 mins Preparation Time: 5 hrs Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 1/2 cups almond cookies, crumbs (20 cookies)
• 2 tablespoons butter, melted
• 6 egg yolks
• 3/4 cup sugar
• 4 egg whites
• 1/4 cup sugar
• 1 cup whipping cream
• 1/4 cup grand marnier (i used the juice of one orange) or 1/4 cup other orange-flavored liqueur (i used the juice of one orange) or 1/4 cup juice (i used the juice of one orange)
• 1/2 cup chopped crystallized ginger

Recipe

• 1 to make crust: combine cookie crumbs with butter, reserving small amount for topping. pat remainder on bottom and up sides of a 9-inch springform pan. chill while making filling.
• 2 to make filing: beat egg yolks with 3/4 cup sugar in top of double boiler (over simmering water) until thick (6-10 minutes). turn into a large bowl and beat for one minute.
• 3 in a separate bowl beat egg whites until foamy. beat in 1/4 cup sugar beating until stiff.
• 4 in a third bowl whip cream until thick. add liquor and beat until stiff.
• 5 fold cream mixture into egg whites and then fold egg mixture into yolk mixture. spoon mixture into prepared pan alternately with ginger. sprinkle with reserved crumbs.
• 6 freeze until ready to serve (can be made one week prior to serving).