Ginger ice cream: vanilla ice cream with fresh ginger

Hossa, an incredibly strong ice cream I have just "created". The good vanilla ice cream from Ch ... mo. From the 1l container, I took about a third off. It is nice and creamy and is light. Then I cut off as much of the fresh ginger as there would be about 3 big garlic cloves. Peeled ginger thinly and then pressed through the garlic press. The little worms fall into the ice. Gently stir the ice cream and eat. What I did not expect: the pieces of ginger immediately freeze slightly, become snappy. In the mouth it melts again and develops the sharpness that I love so much.

The residues, which are a bit woody and remained in the sieve of the garlic press, I scratched out and brewed with about 1 liter of boiling water. That will give you the fine evening drink. So everything is used.

I wish you a lot of fun with Ginger-Ice.

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