Frozen Ginger Cream

1. 1

   To make crust: combine cookie crumbs with butter, reserving small amount for topping.

2. 2

   Pat remainder on bottom and up sides of a 9-inch springform pan.

3. 3

   Chill while making filling.

4. 4

   To make filing: Beat egg yolks with 3/4 cup sugar in top of double boiler (over simmering water) until thick (6-10 minutes).

5. 5

   Turn into a large bowl and beat for one minute.

6. 6

   In a separate bowl beat egg whites until foamy.

7. 7

   Beat in 1/4 cup sugar beating until stiff.

8. 8

   In a third bowl whip cream until thick.

9. 9

   Add liquor and beat until stiff.

10. 10

    Fold cream mixture into egg whites and then fold egg white mixture into yolk mixture.

11. 11

    Spoon mixture into prepared pan alternately with ginger.

12. 12

    Sprinkle with reserved crumbs.

13. 13

    Freeze until ready to serve (can be made one week prior to serving).

No additional tips available.