Ginger ice cream is my latest experiment in pie/ice cream pairings. Ginger seems like the perfect complement to apple pie. To make it, I chopped a couple of thick fingers of peeled ginger.
This batch is all half-and-half because I grabbed the wrong container; this is Philly-style ice cream without eggs. I threw in the ginger and scalded the mixture. The result went into the refrigerator for the day.
When I was ready to make the ice cream, I put the machine in the refrigerator to run. We want to keep the container as cool as possible for as long as possible; the refrigerator helps extend the useful life of the container. This batch froze on the edges quickly. I had to chip out the container several times before I could get the dasher to run properly.
Here it is going into the pan to harden in the freezer. The ginger and cream go together very nicely. I probably could have put in even more ginger without overpowering the cream.