Lately I have been on a huge ginger and cayenne kick. I can’t get enough of the stuff. So I thought, why not have it in my dessert too? Ginger and cayenne make fantastic coconut milk soup -what happens when you take out anything that wouldn’t belong in ice cream, and freeze it? Heaven on earth, that’s what happens. This ice cream is so creamy and divine, I can’t wait to eat it again. I just blended cashews and almond butter with fresh ginger root and honey, and layered it with dark chocolate ganache, which I heated up with some cayenne… Mmmm! Next time I think I’ll add a sprinkle of toasted slivered almonds for a little crunch. So so so good. I really hope you try this new spin on ice cream.
Add to blender:
1 cup cashews, soaked at least 3 hours, rinsed and drained
1 cup coconut milk (I don’t use ‘lite’)
2 inches fresh peeled ginger root
2 tbsp almond butter
Puree for one minute.
1.5 cups water
1 tbsp gelatin, dissolved into 1/4 cup boiling water
Or 1/4 tsp xanthan gum
1/4 cup honey Or agave
8 drops vanilla liquid stevia
Puree for one minute, or until creamy and smooth.
Pour into Ice Cream Machine.
After about 20 minutes, or when it looks like soft ice cream, layer it in a dish with Dark Chocolate and Cayenne Ganache.
Melt over double boiler:
1/2 bar dark chocolate (I use a local: Chocolove 70%)
1/4 cup coconut milk
1/8 to 1/4 tsp cayenne
1 tsp honey Or agave
Freeze ice cream layered with ganache for about 2 hours or until you reach the desired consistency.
Tip: When you are transferring the ice cream from the machine to the dish do not pack it down with the spoon, so it keeps all the air it acquired.