I think about 10% of my posts on this blog are dedicated to ginger. I have no shame, I just love the stuff. When Aaron and his officemates had a brilliant idea concerning ginger last week, they suggested I try it out. Originally it was suppose to be ginger ice cream with homemade ginger ale over top, but I didn’t have the dedication to make ice cream this weekend so I took a slightly easier route.
I picked up a pint of vanilla ice cream at the store and pulled my candied ginger out of the cupboard. After chopping a few pieces of ginger into small pieces, I mixed it in with my vanilla ice cream to make vanilla ice cream with ginger chunks. I put it back in the freezer for a bit to let it regain some consistency and got to work making my most favorite drink ever, homemade ginger ale. Once everything had cooled off, assembled my ginger float. All I did was add a few scoops of my chunky ginger ice cream, poured a little ginger syrup over it and topped it off with a little seltzer water.
The result was really, really good. I wasn’t sure if I’d like the vanilla/ginger combo as much as the straight ginger ice cream, but I think I like it even better. The vanilla really cooled the candied ginger down, so it became more of a creamy cool combination, rather than something spicy. I’m a fan of floats to begin with, but this is certainly a great variation of the classic root beer variety.
1 pint vanilla ice cream
1/4 cup candied ginger, chopped
homemade ginger ale
Empty ice cream onto baking sheet with sides and spread out.
Cover ice cream with candied ginger and begin folding in. Once ginger is incorporated, put it back in the container and let it harden in the freezer.
Put 2 scoops of ice cream in a glass. Pour ginger syrup until it fills the glass 3/4 of the way full. Top it off with seltzer water and eat up.