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14 responses to “Wild Ginger Ice Cream”

  1. Rebecca

    Scuze my language, but, SHIT YEAH! This looks fantastic! Been looking for wild ginger a lot down here- I think I need to head further north, but you never know. Picked up a bunch when I was in the PNW a few years ago and, you’re right, the flavour is exquisite, and fresh.

  2. Tanya

    I am making this right now! Just went camping, happened to see this recipe before leaving, and lo and behold! Camped right by tons of wild ginger…Thanks for the recipe!

  3. fourth of july food

    […] Wild Ginger Ice Cream via Hunter Angler Gardener Cook […]

  4. Dina

    i love ginger ice cream, sounds good!

  5. Kevin

    It’s a state-listed species here in MS. I’ve only seen it a couple of times EVER, so I’m relegated to the familiar rhizome in my fridge.

  6. Lynn

    Ginger in any form is one of my favorite things. Will have to read up on wild ginger and where it lurks. Your ice cream sounds divine.

  7. Wild Ginger Ice Cream

    […] amazing Hank Shaw from Hunter, Angler, Gardner, Cook offers a DIY  ice cream recipe for wild ginger, which he explains you can modify with pretty much […]

  8. Kaprise

    Ooo! This sounds awesome! I’m on the east coast, but I’ll have to find some wild ginger to try this!

  9. National Ice Cream Day treat | Homosassa River Garden Club

    […] fruit. One delicious sounding recipe in particular, highlights a beautiful little plant for making Wild Ginger Ice Cream. Both native wild gingers and an introduced European wild ginger grow in the U.S. Two native […]

  10. John

    We tried the ice cream recipe tonight with Eastern wild ginger and had mixed reviews. I LOVED it, as did my mother-in-law. She’s from Honduras, which might or might not have anything to do with it. My son ate it and somewhat liked it but said it tasted kind of strange. He’ll eat anything at this point. My wife and daughter tried it but wouldn’t finish their bowls; not surprising in my wife’s case, but disapointing in my daughter’s, who helped me gather the ginger and thinks that squirrel “wings” dipped in ranch is good eatin’. I’m looking forward to eating the leftovers tomorrow.

    With the leftover ginger we made iced tea. We used equal parts wild ginger and chocolate mint. I strained it, added a squirt of agave nectar, then filled up a pitcher with a few sprigs of apple mint and enough water to top it off. It was the most refreshing, clean-tasting drink ever on a humid, Southern, 95 degree day. No disagreements about that, even from my beautiful (but somewhat high-maintenance) wife. It will definitely be a summer staple in our household from now on. It would make a fantastic mojito if the bad acids weren’t soluble in rum. Thanks for the article and recipe.

  11. Carrie

    I tried this over the weekend, and it was quite bitter. Any thoughts? I was wondering if, since it’s September, it’s too late in the season to harvest — that the flavor isn’t as good.

  12. Susan Canning

    I’m from the Pacific Northwest and have planted wild ginger in my garden.
    It reproduces by rhizomes, running along and under the ground. It’s slow growing and can be easily eradicated. So, find a plant in the wild, take a little piece of the root and cultivate it in a dappled shade spot. Slugs love it so make a ring from a bottomless yoghurt container as a slug barrier. Also good dried for scenting apple jelly.

  13. Sarah

    Hi Hank, a comment by National Ice Cream Day treat | Homosassa River Garden Club on July 15, 2012 said something about a European introduced vs a native wild ginger. Only part of that comment is showing on my computer and I cant find a way to show it all. It is preceded and followed by …. as though there’s more ? I would like to know more about the native vs introduced. Thanks !

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