Ginger Beer Ice Cream with Plum Sauce

Ginger Beer sorbet mixed with vanilla ice cream and plum sauce.  The River City Ginger Beer gives it a  bubbly spicy kick, creamy with tang from the plum sauce.  It’s a ginger beer creamsicle.  Perfect dessert after you serve our stuffed bell peppers recipe with lemonade bbq sauce.

Ingredients

• 10 Bottles of River City Ginger Beer 
• 2 Cups of Sugar
• Vanilla ice cream
• Plum Jam

Instructions

1. Freeze the ice cream maker’s bowl.
2. Caramelize (boil down) River City Ginger Beer.
3. Blend sugar and caramelized syrup in food processor or blender and chill.
4. Churn the chilled mixture for 15 to 20 minutes, according to  manufacturer’s directions.
5. Put sorbet/sherbet in freezer for at least 2 hours before serving.
6. Add vanilla ice cream and plum jam to taste

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