Ginger Ice Cream with Lime

Peel the ginger and grate it finely. You will need about 1 teaspoon of grated ginger.

Squeeze the juice from one lime. You will need 1 tablespoon of juice.

You can also grate a little lime zest if you want to enhance the aroma.

In a bowl, add powdered stevia (28 g) to the cold cream (150 g). Also add the grated ginger (5 g) and lime juice, along with the zest if using.

Using a mixer, whip the mixture until soft peaks form. The cream should thicken and become airy, but do not overbeat it to the point of turning into butter.

Due to the presence of stevia powder, this will happen much faster than whipping pure cream.

Freezing

Transfer the resulting mixture to a container with a lid or an ice cream mold. Close it with a lid or tightly wrap it in plastic wrap. Place it in the freezer for 3-4 hours or until fully frozen.

If you want the ice cream to freeze evenly, stir it with a fork every 30-60 minutes.

Serving

Before serving, let the ice cream sit at room temperature for a bit (5-10 minutes) to soften it, making it easier to scoop.