Saturday

Ginger in Syrup topped on Homemade Coconut Ice-cream

ginger coconut icecream n2

I came across Sunita’s blog on Jai & Bee’s JugalBandi. She has some really cool recipes and pictures up. I was especially impressed with her spice theme for the month and just decided to participate and give it a try.

Driving back from work, I thought to myself, how different could ginger be served, than in a curry, buttermilk, tea or pickle. I had tried “Candied Ginger” during the Holiday season last year, so thought of incorporating something more on those lines...a combination of spice and sugar....something different yet so “Gingery”:)
That’s when I felt an amalgamation of coconut and ginger would probably be cool....and came up with this ... Ginger in Syrup topped on home made Coconut Ice cream (That’s a mouthful....aint it:) ). I had never come across this before, so was paranoid about this experiment and decided to try it over the weekend.

I kept the ingredients a secret from my husband, and requested him to be the “Critic”. I was keeping my fingers crossed hoping he wouldn’t grade it a 1 (on a scale of 0-10, 10 being the best). To my surprise, his reaction on the first bite was “Is that Ginger!!!...the coconut does bring out the ginger. It’s flavorful! ” What astonished me the most was he helped himself to a second serving...and that to me was a sign that my ginger- coconut combo worked in harmony.
Perfecto!

So here you go....my contribution to Sunita’s Spice of the month Ginger.

Ingredients for Ginger in Syrup

½ cup Ginger, julienned
4-6 teaspoons sugar
½ cup water

Method:
Heat sugar and water in a wok. Add Ginger, stir continuously and bring to boil. Cook till the syrup condenses and becomes thick and sticky.
Pour over home made coconut ice-cream. Serve.
Enjoy!

Note: Make sure the syrup is warm. If you leave it to room temperature for a long time, it may solidify. In that case, add 2 teaspoons of water and heat on low for a few minutes.
ginger coconut icecream n1

Ingredients for the Coconut Ice cream

( After googling and skimming through a bunch of recipes for this I came across this website on which I based this version of the Coconut ice-cream )

2 cups Coconut cream (canned)
1 tablespoon Coconut powder
1 cup water
2 eggs beaten
2 eggs- Yolks only, no whites
1 teaspoon Coconut essence (Picked this up from a Asian grocery store)
½ teaspoon salt
1 tablespoon sugar

Method:
Roast coconut powder, without oil on low heat for 4-5 min, till light brown. Mix in Coconut cream and water in the wok and heat while stirring continuously for 5-6 min. Make sure you do not boil this mixture. Whisk together beaten eggs, egg yolk, essence, sugar and salt in a bowl. Boil the mixture, over a water bath (double boil over water). Blend in the warm coconut cream-water mixture into the above mix. Stir continuously till the mixture thickens and turns sticky. Remove, pour into a metal bowl and cool to room temperature. Freeze for about 1.5 hrs. Remove and beat into a smooth mixture (I used a hand held blender). Re-freeze for about 4-5 hrs before serving.

Top with the Ginger in Syrup!

15 comments:

TBC said...

That looks gorgeous! I can imagine how good it tasted:-)

Nags said...

candied ginger! what a lovely idea..

Happy cook said...

Love the combination. Not to mention the ginger aroma which was comming from the kitchen when u made it.
I sometimes add stem ginger when i make butterscotch sauce for the ice cream

Eskay said...

HC- thanks for stopping by. the aroma of ginger was so strong that i had to cook a curry loaded with ginger by the side, in the fear of giving away the secret ingredient to my husband..(after all he was the critic:) )
thats a wonderful tip...will surely try that out. thank u for sharing it.

Eskay said...

Thank you TBC...the coconut-ginger combo in a dessert is quite a new experience to me as well:)

Eskay said...

thank you Nags. thanks for stopping by as well.

bee said...

i am so making this ginger syrup. i love ginger in any form.

Anonymous said...

Well, I will say this much. Thanks for this great idea. Never thought of ginger and icecream together. I can feel the cold Coconut icecream and hot sugary ginger syrup melting in my mouth. This is so my desert for tonite. Can I substitue regular vanilla instead of coconut icecream, have you tried that? Just wondering......

Love this post, hit me with another one soon.

Anonymous

Eskay said...

nice to know that u like ginger Bee..do let me know how it turns out.

Eskay said...

thanks for stopping by Anonymous...i 'm glad you liked it so much ...vanilla and ginger sounds great...i'm yet to try that out..however, i guess it would be good as well, as vanilla is really mild and blends well with most things. will try it out and keep u updated.

sunita said...

eskay, no wonder your 'critic' reached out for a second helping...that ice cream looks lovely...thanks for sending it over.

Eskay said...

thank you sunita.

Eskay said...

Hello Anonymous, I 'd mentioned I would let you know once I try it out with vanilla ice cream..well today was the day...it was indeed a cool pairing. To add some pizzaz, I threw in just one maraschino cherry! Bon Appetit!

TonyM said...

I love ginger and I love coconut - I cannot wait to try this!

TonyM said...

I love ginger and I love coconut - I cannot wait to try this!