eat make read

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.

Ginger Float

1 pint vanilla ice cream
1/4 cup candied ginger, chopped
homemade ginger ale

1
Empty ice cream onto baking sheet with sides and spread out.
2
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.
3
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.