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Gingerbread Ice Cream with Chocolate Soup Recipe from Citrico's, Grand Floridian


Gingerbread Ice Cream:
1 pt. (2 cups) vanilla ice cream, slightly softened
2 tablespoons molasses
2 teaspoons ground ginger
8 ginger-man cookies (Pepperidge Farm), broken in small pieces

Chocolate Soup:
8 oz fine-quality bittersweet chocolate, chopped
1 cup boiling water
¼ cup orange juice
2 tablespoons heavy cream
½ teaspoons vanilla extract
Garnish - decorated ginger-man cookies


Gingerbread Ice Cream:
Vigorously stir ice cream, molasses and ginger, in a medium bowl until blended. Fold in crushed cookies. Freeze 4 hrs or until set.

Up to 1 hour before serving:
Put chocolate in a medium bowl. Add boiling water, stir until chocolate melts. Cool to room temperature. Stir in remaining soup ingredients. Ladle into bowls, add scoops of ice cream, and garnish with decorated or plain ginger man cookies.



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