Author Notes: This is another no custard ice cream but it does require overnight refrigeration to allow the flavors to develop. It uses both fresh and candied ginger. I often crave this for dessert after a spicy curry. —David
cup fresh ginger, peeled and coarsely chopped
cups sugar (superfine if possible)
cup candied ginger(chopped very fine)
- Put 2 cups cream in sauce pan with fresh ginger. Simmer for 5 minutes and allow to cool. Then strain off ginger and reserve cream.
- Zest and then juice limes. If you prefer key limes over persian just triple to 15.
- In a mixing bowl combine all cream, milk, sugar, lime juice and zest, and salt. Cover and refrigerate overnight.
- Process in your ice cream freezer and when done stir in the candied ginger. Candied ginger is easy to make and much more affordable. Here's the link to a recipe for making it. http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html