The ginger in this ice cream recipe creates a nice bite that contrasts well with the sweetness of the lychees. I sometime double up the ginger if the ice cream is going to be used to mild fruit, for example if you serve it with baked pears, then you can double up the ginger to add a bigger bite.

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Inside these balls made from boiled rice flour are soft sugar caramel and coconut centres, eaten in a sweet ginger syrup.

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Today is sweet ball day! There are many desserts we have made from balls in sauce. This one is sweet balls contain kidney beans and are served in a sweet ginger sauce. In the photograph top left you can one ball I cut open.

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Ginger or Khing in Thai

Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice. Ginger’s rhizomes contain a 1-2% volatile oil. Ginger’s therapeutic uses are as a carminative, antinauseant and antiflatulence agent.

A root of Chinese and Indian origin. It is always used fresh rather than dried and should be peeled and chopped or crushed before cooking. It is available in supermarkets. Look for shiny fat roots that aren’t wrinkled or shrivelld. Though not used as frequently as galangal in Thai cooking, ginger makes a good alternative to galangal.