![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Today I tried working with fresh ginger over my vanilla ice cream. Yummy, yes, but definitely trickier than working with the tea. Since fresh ginger is juicy when it is grated, it tended to freeze on the surface of the ice cream in little chunks. I ended up stirring it in to break them up and evenly distribute the ginger. I can picture potentially better results if I froze the fresh ginger first and found a finer grater to use. That, or I could just use powdered ginger next time.
Tomorrow's experiment will include peeking into my herb and spice drawers before dishing up the ice cream. Yay for a big bucket of ice cream and small bowls to put it in!