A few weeks ago I was in charge of a church activity where we made freezer meals. It was a great night, but I ended up with a ton of leftover ginger. I decided to make ginger ice cream after being inspired by Mitchell's seasonal menu. I doubt I will ever be in San Fran during the Christmas season so it was time to get creative. D and I whipped up a basic cream base, added ginger syrup, and topped it with candied ginger. So, so, so good. Cold and creamy with a warm, spicy heat. Everyone was a fan.
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