Preparation:
Make a ginger syrup by juicing 2 pounds fresh ginger in a carrot juicer. Add 2 parts sugar to one part juice, cook until sugar is dissolved. Boil to 220F on a candy thermometer. Set aside to cool. This syrup will keep for months, and can be mixed with soda water for ginger beer, used to glaze shrimp, etc.
Combine 1 part cooled syrup with 2 parts buttermilk. Chill, then freeze in ice cream machine.
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