Category » Vegetable-Ice-Cream » Ginger Ice Cream

Ginger Ice Cream

  Ingredients

• 3½ c. coconut milk (or other non-dairy milk)
• ¼ - ½ c. minced ginger (depending on how gingery you like it)
• ¾ c. sugar
• 2 T. arrowroot
• 1 t. vanilla extract
• 1 t. coconut extract (optional)
• ¾ c. crystallized ginger, chopped into small pieces
  

 Preparation Method

• Mix up ¼ cup of coconut milk with the 2 tablespoons of arrowroot and set aside.


• Mix the coconut milk and minced ginger together and bring to a boil.


• Take off the heat and set aside for 25 minutes to steep.


• Strain through a fine-mesh sieve or cheesecloth to remove the minced ginger.


• Keep the milk; throw out the ginger.


• Mix the coconut milk and sugar together and bring to a boil.


• When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry.


• This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).


• Stir in vanilla extract and coconut extract, if using.


• Set the ice cream mixture aside to cool.


• Solidify (freeze) according to your ice cream maker’s instructions. Add crystallized ginger in the last five minutes of freezing.