Ginger Ice Cream (Serves 2)

It's hot!!! and it is a good time for some ice cream, I say! This was an ice cream re-mix that I had prepared some time last year actually, while I was well on my way recovering from surgery.

I think eventually it will be time for me to buy an ice cream making machine, since I have a lot of flavors running in my mind, and these creations are quick fixes that I do with store bought ice cream. It would be more fruitful and frugal to make my own ice cream, and it would be my own creation.

So, all you ginger lovers out there, come enjoy some ginger ice cream. Forgive the photo, it was taken when I didn't know much better. I am improving though :-). Here is the recipe.

1 1/2 cups natural vanilla ice cream

3 inch size flat piece of sweet crystallized ginger (store bought)

1 1/2 tsp filtered pure raw ginger juice

1/8 cup heavy cream

Take the vanilla ice cream out from the freezer and keep it at normal temperature.

Cut 3 inches of flat crystallized ginger into very fine pieces and set them aside. 

Take approximately 2 inches of ginger root and crush it. Squeezing the crushed ginger with your fingers, filter the pure ginger juice through a strainer and set it aside. We need 1 1/2 tsp of ginger juice. 

In a small bowl take 1/8 cup of heavy cream, add the 1 1/2 tsp of ginger juice to it. Just about bring the heavy cream to a boil, so that the rawness of the ginger goes away. Let it cool for a few minutes. 

In a mixing bowl, put 1 1/2 cups of vanilla ice cream, and add the heavy cream ginger juice mix, and the cut crystallized ginger pieces. With a spoon mix everything well together till it forms a smooth texture. 

Pour the ice cream mix back into its original container, and refreeze it. 

Serve it cold as is, or add some more crumbs of crystallized ginger on top if you are the gingery kind :-). Enjoy!

Health Rating: Medium