Creamy, homemade ice cream gets a zip from loads of freshly grated ginger. This recipe takes just 30 minutes of active time, plus a few hours of chilling and freezing time. This makes a pleasantly spiced ice cream, with sweet floral notes and a kicky afterglow. You can use 1 1/2 cups heavy cream and 1 cup whole milk in place of the dairy listed if you prefer. Feel free to fold in some minced candied ginger post-churning for double-ginger ice cream. I use a microplane grater to get my ginger…
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