So, I decided to make ginger ice cream using freshly grated ginger. It's very simple; I followed Jeni's Backyard Mint Ice Cream recipe (on p. 72 of the James Beard award-winning cookbook), and instead of mint, I mixed in 2.5 tbsp of freshly grated ginger to the batter right after the ice bath, and then churned it in the ice cream machine immediately (since I can skip the overnight steeping). R. loved it, and so did I. We finished the entire batch in a couple of days. Luckily, he appreciates ginger the way I do and likes that I use it generously. :)
|Ginger Ice Cream|
This is part of a series of posts on recipes from or inspired by Jeni's Spendid Ice Creams at Home. The rest of the series may be found here.