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Adventures in Ice Cream, Round 2

ricepad | Aug 15, 201602:49 PM

Some of you may remember one of my recent ice cream experiments, memorialized here:

The latest effort was much more mundane, and involved ginger three ways. I had made a batch of candied ginger, and I ended up with quite a bit of recrystallized sugar that was a byproduct of the candying process. I saved it, not knowing what to do with it, until I realized I could use it in a batch of ice cream in place of plain ol' sugar. I had just enough of the ginger sugar to sub for the regular sugar (first appearance of ginger), and prepared my base as per normal, with the addition of a thumb-sized chunk of bruised ginger (second appearance of ginger). When it came time to mix, I decided to mince up some of the candied ginger (about 2 tablespoons), and added that toward the end of the mixing process (third and final appearance).

It was much better than the curry ice cream, and will make it into my normal ice cream rotation. I think I'll add a larger chunk of ginger during the tempering and mellowing process and more candied ginger while mixing, just to raise the ginger profile, since the cold temperature of the finished product seemed to mute the gingeriness.

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