Hurricane Sandy is rapidly approaching the East Coast, and we should probably be worried about using the frozen food in the refrigerator before it goes bad. Instead, I decided to add to the contents of my freezer by making Honey Ginger Ice Milk. I recently started drinking ginger tea in addition to my morning coffee (I'm trying to cut back, but I still can't get over my love of a good cuppa), and I thought, Why not create a delicious dessert recipe around this invigorating root?
Well, why not?
Honey Ginger Ice Milk
- 6 cups 2% milk (organic if you can swing it), divided
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup honey (go for a locally-sourced honey to add the anti-allergy health benefits)
- 2 Tbsp butter
- 2 Tbsp fresh ginger, grated
- In a large bowl, mix 4 cups milk, vanilla, and sugar until sugar is dissolved. Add honey and stir. (Don't worry about dissolving the honey.)
- Melt butter in a 2 cup, microwavable measuring cup. Add enough milk to the cup to make 2 cups of liquid and add to the bowl. Stir.
- Stir in ginger .
- If using an ice cream maker, follow the manufacturer's instructions. If not, pour mixture into a glass bowl and freeze. Stir every 20 minutes, using a rubber spatula to scrape the sides of the bowl. Repeat for about 4 hours, or until thoroughly frozen.
Ice milk isn't as creamy as ice cream, so expect some lumps and iciness in the mixture. This is a good, light (well, lighter) substitute for ice cream or frozen yogurt, and has the added benefits of protecting against allergies. The addition of ginger may also help protect against migraine headaches and stomach discomfort!