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July 10, 2007 / Tony

Kristin’s candied ginger ice cream

Kristin, a former co-worker of mine, was kind enough to share a recipe with me on my birthday.  She didn’t give exact amounts but I think with some experimentation, we should be able to figure it out.  Here are her directions: 

Make a simple syrup, adding fresh ginger slices to the pan to infuse as it’s cooking. Using your favorite vanilla ice cream recipe, omit the vanilla and add some ginger syrup instead.
Chop up candied ginger chunks to your taste and add to the ice cream mix, then make it up in your ice cream maker.

Sounds pretty good, huh?  Simple syrup, of course, is just a mixture of sugar and water.  I use a 1:1 ratio of water to sugar but other recipes differ.  Probably, for a 1/2 cup of sugar and water each, you would need about 1 T of ginger.  What a great homemade flavoring!  Maybe you could make a cocktail out of that as well.  Hmmm.  Maybe a ginger martini: 3 parts vodka and 1 part ginger syrup shaken in ice.  Or how 1 part ginger syrup, 1 part vodka, and 4 parts soda water over ice with a slice of lemon?  Sounds pretty good to me. 

Candied ginger is a “gourmet” ingredient.  You can probably find it at Williams-Sonoma or some store like that.  But if you don’t have it, certainly some toasted, chopped nuts would not be out of place. 

Thanks Kristin!

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One Comment

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  1. Kristin / Jul 11 2007 12:42 pm

    You’re welcome! And thanks for the idea of using the syrup in a drink–there’s vodka in my freezer right now…
    I find candied ginger at our local natural foods co-op in the bulk section–maybe other co-ops carry it, too.

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