Ginger & Chocolate Chip Ice Cream
Inspired by ice cream parlours in Nova Scotia and a basic "cheat" recipe.
Check out the variation at the bottom of the recipe.
Prep time: 20 minutes
Chill time: 50 minutes
Makes 1 litre/ 1 quart
1 litre/1quart of vanilla ice cream (I used low fat version)
1 tsp fresh ginger, finely grated
2-3 tbps crystallized ginger, coarsely chopped
1/2-1 cup min chocolate chips
1. Take the ice cream out of the freezer and let it soften on the counter (about 10-15 minutes).
2. Put the ice cream along with the rest of the ingredients in a large bowl. I prefer metal because it keeps the ice cream from completely melting. Quickly mix the ginger and chocolate into the ice cream.
3. Return the ice cream into the container (I used a flat oblong one so it would refreeze quicker) and back in the freezer until it sets (30-60 minutes)
Use your favorite store-bought flavor and add dried cherries, chopped nuts, chunks of chocolate...or mix two flavors and swirl them around a bit before freezing.
Serve in a cup, on a cone or in a sandwich, as "a la mode" to strawberry rhubarb pie.... The taste is awesome.
How to assemble a sandwich.....
1. Scoop enough ice cream to cover one cookie and be about 1"-1½ " thick.
2. Place another cookie on top and press. Even out the ice cream around the edges.
3. Stack the sandwiches sideways into a log and wrap tightly in plastic wrap.