Ginger Ice Cream

While on the Big Island of Hawai'i, we found this incredible white chocolate ginger ice cream, served out of a tiny ice cream shop located in Kawaihae. Was it Kawaihae? Ooh, well, the tiny town next to Hapuna Beach. Anyhow, the white chocolate ginger ice cream was off the scale.

Back in Anchorage, I'm trying to duplicate that delicious ice cream, except in a sugar-free low-carb style. Yes, sugar-free low-carb. I'm trying to recover from the "10 pounds in 11 days" festival of overeating. Ice cream makes perfect sense.

I'm not going to use white chocolate, instead I'll be going with non-sweetened flaked coconut.

Ginger Ice Cream with Flaked Coconut

• 1 pint heavy whipping cream
• 1 cup goat milk
• 2 egg yolks
• 1 tablespoon pure vanilla extract
• 10 packets of Splenda
• 1 big piece of nice Hawaiian ginger from the Costco in Kona

Combine everything but the ginger in a saucepan. Mix up with a wisk. Heat on low. The idea here is to get the mix up to 160 f. to kill off any bacteria.

With the saucepan going, turn your attention to the ginger. The piece of ginger I'm working with dwarfs the typical wimpy piece of ginger we get in the local supermarket. The piece might weigh almost a pound. It's big. Anyhow, I started by shaving down maybe a quarter of that ginger, peeling it, and squeezing small pieces in a garlic press, squeezing the precious ginger juice into my ice cream mix. After giving it a taste, it wasn't gingery enough, so I took the remaining ginger, peeled it, diced it into little bits, and tossed it all into the ice cream mix.

So now I've got this ice cream mix chock full of ginger. After about 5 minutes to extract the ginger flavor, I strained the mix through a strainer, and returned about a tablespoon of the smallest pieces back to the mix. I put the ice cream mix into the refrigerator to chill prior to going into the ice cream machine.