Yesterday's Flavor: Hawaiian Ginger

A reprise of ginger ice cream that I first made in February. This time I used locally grown and freshly harvested Hawaiian ginger that we found at the farmer's market. While mixing the base I discovered that Hawaiian ginger is a lot less fibrous and has a much milder flavor.

It's pretty good but not as nearly as "gingery" as the last go round.

Here's the recipe. I skipped adding the crystallized ginger and bumped up the grated fresh ginger to 1/3 cup.