This recipe was supposed to come out much sooner. I developed it nearly a month ago, and it was good. Really good. So good, in fact, that in a fit of white chocolate lust I downed the whole batch in a sitting, the thought of pausing for a moment to take a photo about the farthest thing from my mind.
So here we are, now in 2012, and writing this paragraph is slow going because I keep stopping to scrape the last edges of ice cream from my tupperware. Suffice it to say, I like this recipe. A lot.
The ginger comes in two forms: freshly grated for steeping in cream, and candied in chunks for added texture. The heat builds slow, cutting the sweetness of the white chocolate, then lingers for a few seconds before slipping away quietly. That slip is the killer. It's what makes you think, "just one for spoonful," again and again, until your ice cream is all gone.
As for the shortbread, all I can say is that shortbread and white chocolate belong together. They play up the flavors of butter better than either could alone. The textural contrast is also nice, especially with a salty shortbread studded with coarse sugar. The crumbs soften just enough to crumble easily without turning to mush.
If you love white chocolate, this is the ice cream for you. And if you don't, it's the ice cream that'll change your mind.
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About the author: Max Falkowitz writes Serious Eats' weekly Spice Hunting column. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries. You can follow him on Twitter at @maxfalkowitz.