A special combination, decidedly Asian. Use fresh ginger if at all possible.
Recipe information
Yield
makes 4 servings
Ingredients
1/2 cup sugar
1 1/2 teaspoons very finely minced peeled fresh or candied ginger or 1/2 teaspoon dried ginger, or to taste
1 medium pineapple, peeled, cored, and pureed in a food processor (about 2 cups)
Preparation
Whisk the sugar and ginger into the puree and freeze in an ice cream machine, according to the manufacturer’s directions. This is best served straight from the machine or after no more than an hour or two in the freezer.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
