Fresh Ginger Ice Cream with Mango Sauce

New York has been rainy.  I don't mean that it has rained in New York.  That would be normal.  I mean it has been raining nearly every day for the past two months.  Perhaps I'm exaggerating, but not much.  It reminds me of living in San Francisco and to be quite honest with you, if I wanted to be reminded of that, I'd still be living there.  

Oh, for the love of all things holy!  By typing that last paragraph I apparently just irked Our Lady of Perpetual Thunderstorms because it just started again right now.  Sorry, neighbors!  Lessoned learned.  For the rest of this entry I will call it "the r-word" or "the weather condition that shall not be named."  Onward.

To combat the r-word, I have decided to create a little sunshine in the kitchen.  Today's sweet mixture comes to us from David Lebowitz's delectable tome, The Perfect Scoop, published by Tricycle Press.  Most ginger ice cream recipes call for candied ginger.  I was glad to see this recipe uses fresh ginger mainly because I have so much of it in the fridge.  Who doesn't accidentally triple up on ginger every now and then?

I paired it with a mango sauce of my own creation and since I am in no mood to annoy anyone by ripping off a recipe, I'll just advise you to buy the book.  It's excellent.  As for the mango sauce, here you go:

1 mango, chopped

1 tablespoon of sugar combined with 4 tablespoons of boiling water to make a simple syrup

1 teaspoon of lemon

Combine everything in the blender and chill before serving.

Ah, look at that.  Summer in a glass!  The fresh ginger makes it a whole other experience, trust me.  It's lighter and brighter than recipes that call for candied ginger.  One bite of this and you will forget all about the weather condition that shall not be named.