Some of you may remember my peach ice cream disappointment from last week. Although ice cream never exactly gets thrown out around here, my attempt at roasted peach and rum ice cream was not a success. I found it greasy and heavy and it just didn't have much of the fresh peachiness I was hoping for. So there will be another stab at peach before the season is over - most likely a non-roasted Philadelphia style ice cream. Without rum.
In the complete other hand, this week's double ginger ice cream was beyond perfection. Probably in the running for top spot along with the fresh mint with chocolate crackles. The ginger ice cream base was creamy and gingery and the bits of crystallized ginger were fantastic. For anyone who would like to make it, there recipe is here: http://www.finecooking.com/recipes/do... Next time I make it, I will chop the ginger finely, not slice it, before infusing the cream for a slightly stronger hit of ginger in the base. Other than that, the recipe is perfect.
Next up: roasted marshmallow with chocolate crackles.
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