When I was in Argentina in November 2013, I had a disappointing dinner at a well-established and highly-regarded restaurant in downtown Mendoza. To make up for the meal, the waiter brought me the most delicious dessert: ginger ice cream paired with a late harvest viogner and biscotti. It was diving simplicity.
I made it my project to recreate this deliciousness and succeeded. Turns out that ginger ice cream is simple… biscotti not so much. My recipe below.
Ginger Ice Cream
- 1 quart of vegan ice cream (I prefer cashew cream ice cream)
- 2-3 tablespoons of minced raw ginger
- Place both ingredients in a food processor and give it a whirl.
- Place ginger ice cream back in freezer until ready to serve.
Pair with a Late Harvest Viognier or Sauternes.