Citricos Gingerbread Ice cream with Chocolate Soup

Citricos Gingerbread Ice cream with Chocolate Soup

Serves 8

Ingredients:
Gingerbread Ice cream:
- 1 pint vanilla ice cream, softened
- 2 tablespoons molasses
- 2 teaspoons floor ginger
- 16 Pepperidge Farm Gingerman cookies
Chocolate Soup:
- 1 cup bittersweet chocolate chips
- 1 cup boiling water
- 1/4 cup fresh orange juice
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract

Directions:
1. First, to create the gingerbread ice cream, incorporate the ice cream, molasses, and ginger inside a bowl and whisk vigorously until nicely combined.
2. Next, crush 8 of the cookies and stir them in.
3. Then, refreeze the ice cream for 4 hours.
4. Then, to deliver the chocolate soup, spot the chocolate chips in a bowl and pour in the boiling water; stir right until the chocolate melts. Allow for amazing to house temperature.
5. Then, stir in the orange juice, heavy cream, and vanilla extract and combination nicely.
6. Finally, ladle the chocolate soup into 8 bowls and provide with a scoop of the ice cream and a Gingerman cookie, for garnish.