I have made a White Chocolate ice cream before (one of my favorite flavors!)  and THIS combination with ginger is out of this world!  I took inspiration from David Lebovitz’s recipe  and swirled in some Kiwi compote because I happened to have some kiwi fruit in my fridge. The white chocolate is Green and Black’s Organic White Chocolate. P.S. I prefer to make and mix in ginger syrup instead of infusing fresh ginger in the milk base. I don’t know the scientific explanation but have found that ice cream made with ginger syrup has a stronger and longer lasting gingery “bite”.

PHOTO 

I was inspired by this recipe and bummed that I couldn’t find any fresh cranberries today, so I went with a chunky sauce made from vodka-plumped cranberries instead. The base and sauce techniques are from Jeni’s book. The chocolate is Lindt White Chocolate. P.S. Have you LIKED our Facebook page yet? :)

——————

UPDATE - Replacing with a Raspberry Vodka Sauce! 1 cup of fresh raspberries, 1/2 cup sugar, 2 tsp lemon juice, 2 TB vodka. Cook for 10-15 minutes and strain.

——————

PHOTO

Recipe Source.  This is my very belated birthday present to KEITH, who requested something with mint and white chocolate. Believe it or not, I have never tasted a buttermint… This is quite an amazing flavor.

HAPPY BELATED BIRTHDAY, KEITH! xox

*An adaptation of the Lemon Ice Cream recipe.

I have also made a version with Poppyseeds (add 1-2 TB at the churning stage) instead of Chocolate.

Photo

I bought my Food Grade Lavender Oil on Amazon.com. The white chocolate is Godiva’s White Chocolate with Vanilla Bean.