{"id":22672,"date":"2026-08-25T11:00:50","date_gmt":"2026-08-25T09:00:50","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/blended-ginger-ice-cream-and-creamy-peanut-ice-cream\/"},"modified":"2026-08-25T11:01:11","modified_gmt":"2026-08-25T09:01:11","slug":"blended-ginger-ice-cream-and-creamy-peanut-ice-cream","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/blended-ginger-ice-cream-and-creamy-peanut-ice-cream\/","title":{"rendered":"Blended Ginger Ice Cream and Creamy Peanut Ice Cream"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Introduction<\/h2>\n\n<p class=\"wp-block-paragraph\">A creation that combines <strong>ginger, peanuts, honey, and spices<\/strong> through various preparations and textures.<\/p>\n\n<p class=\"wp-block-paragraph\">The recipe combines <strong>ginger ice cream<\/strong>, a peanut Santiago cake, a honey-ginger gel, a peanut mousse, and a honey-five-spice slush. <strong>FROTZ lemon pulp<\/strong> is an ingredient in the honey-ginger gel. <\/p>\n\n<p class=\"wp-block-paragraph\">A recipe that combines <strong>ginger, peanuts, and honey<\/strong> in various forms: ice cream, Santiago cake, gel, mousse, and slush.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>FROTZ lemon pulp<\/strong> is mixed into the honey-ginger gel, while the honey-and-five-spices slush completes the dish with a frozen, shaved topping.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Introduction A creation that combines ginger, peanuts, honey, and spices through various preparations and textures. The recipe combines ginger ice cream, a peanut Santiago cake, a honey-ginger gel, a peanut mousse, and a honey-five-spice slush. FROTZ lemon pulp is an ingredient in the honey-ginger gel. A recipe that combines ginger, peanuts, and honey in various &#8230; <a title=\"Blended Ginger Ice Cream and Creamy Peanut Ice Cream\" class=\"read-more\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/blended-ginger-ice-cream-and-creamy-peanut-ice-cream\/\" aria-label=\"Read more about Blended Ginger Ice Cream and Creamy Peanut Ice Cream\">Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22671,"template":"","recipe-category":[],"class_list":["post-22672","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Ginger Ice Cream\n400 g whole milk\n120 g heavy cream \n24 g skim milk powder\n33 g glucose powder 38DE\n30 g pasteurized egg yolk\n32 g dextrose\n91 g sucrose\n4.8 g of ice cream stabilizer\n0.8 g of fine salt\n55 g of fresh ginger, pureed\n60 g of candied ginger\n\nSantiago Peanut Cake\n120 g eggs\n120 g peanuts\n120 g powdered sugar\n1 g salt\n\nHoney and Ginger Gel\n130 g mineral water\n60 g honey\n3.5 g blended fresh ginger\n10 g FROTZ lemon pulp\n3 g agar agar\n\nPeanut Mousse\n90 g whole milk\n100 g honey\n0.5 g fine salt\n6 g GOLD gelatin sheets (200-230 Bloom)\n\nHoney and Five-Spice Slush\n20 g mineral water\n6.67 g honey\n0.2 g five-spice blend\n0.04 g GOLD gelatin sheets (200\u2013230 Bloom)","recipe_steps":"<h3 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"1ccqaq1\" data-start=\"1377\" data-end=\"1402\">Ginger Ice Cream<\/h3>\n<p data-start=\"1404\" data-end=\"1523\">Pour the milk into a pot. Add the sugars and salt, setting aside the sucrose along with the stabilizers. <\/p>\n<p data-start=\"1525\" data-end=\"1610\">Heat to <strong data-start=\"1536\" data-end=\"1545\">40 \u00b0C<\/strong> and stir in the stabilizers along with the reserved sucrose.<\/p>\n<p data-start=\"1612\" data-end=\"1647\">Add the egg yolk and heat to <strong data-start=\"1637\" data-end=\"1646\">82 \u00b0C<\/strong>.<\/p>\n<p data-start=\"1649\" data-end=\"1703\">Add the ginger puree and the cream. Blend. <\/p>\n<p data-start=\"1705\" data-end=\"1750\">Let it sit in the refrigerator for <strong data-start=\"1737\" data-end=\"1749\">12 hours<\/strong>.<\/p>\n<p data-start=\"1752\" data-end=\"1879\">Blend using a blender to emulsify the mixture thoroughly, and once emulsified, add the brunoise-diced candied ginger.<\/p>\n<p data-start=\"1881\" data-end=\"1890\">Cream.<\/p>\n\n<h3 data-section-id=\"172duaw\" data-start=\"1892\" data-end=\"1926\">Santiago Peanut Cake<\/h3>\n<p data-start=\"1928\" data-end=\"2012\">Roast the peanuts at <strong data-start=\"1950\" data-end=\"1979\">160 \u00b0C for 15 minutes<\/strong> with the fan set to 1. Let them cool. <\/p>\n<p data-start=\"2014\" data-end=\"2086\">Grind the peanuts together with the powdered sugar until you have a fine powder.<\/p>\n<p data-start=\"2088\" data-end=\"2148\">Beat the egg with the salt until it triples in volume.<\/p>\n<p data-start=\"2150\" data-end=\"2226\">Add the peanut flour in three batches, folding it in gently.<\/p>\n<p data-start=\"2228\" data-end=\"2268\">Place in a <strong data-start=\"2249\" data-end=\"2267\">13.5 \u00d7 13.5 cm<\/strong> baking pan.<\/p>\n<p data-start=\"2270\" data-end=\"2324\">Bake at <strong data-start=\"2278\" data-end=\"2323\">170 \u00b0C for about 20 minutes<\/strong>.<\/p>\n<p data-start=\"2326\" data-end=\"2395\">Cut into strips 8 cm long, 1 cm wide, and 1 cm thick.<\/p>\n\n<h3 data-section-id=\"vskv4q\" data-start=\"2397\" data-end=\"2426\">Honey and Ginger Gel<\/h3>\n<p data-start=\"2428\" data-end=\"2496\">In a saucepan, mix all the ingredients except for the blended ginger.<\/p>\n<p data-start=\"2498\" data-end=\"2579\">Dissolve the agar in cold water and bring to a boil; let it boil for <strong data-start=\"2566\" data-end=\"2578\">1 minute<\/strong>.<\/p>\n<p data-start=\"2581\" data-end=\"2662\">Remove from the heat, add the blended ginger, stir, and let it set in the refrigerator.<\/p>\n<p data-start=\"2664\" data-end=\"2673\">Blend.<\/p>\n\n<h3 data-section-id=\"oyp7ja\" data-start=\"2675\" data-end=\"2701\">Peanut Mousse<\/h3>\n<p data-start=\"2703\" data-end=\"2748\">Heat the milk together with the honey and salt.<\/p>\n<p data-start=\"2750\" data-end=\"2791\">Melt the pre-soaked gelatin.<\/p>\n<p data-start=\"2793\" data-end=\"2877\">Stir in the melted white chocolate and mix it together with the peanut butter.<\/p>\n<p data-start=\"2879\" data-end=\"2923\">Mix at <strong data-start=\"2889\" data-end=\"2898\">35 \u00b0C<\/strong> with the partially whipped cream.<\/p>\n\n<h3 data-section-id=\"1wy4ndx\" data-start=\"2925\" data-end=\"2962\">Honey and Five-Spice Slush<\/h3>\n<p data-start=\"2964\" data-end=\"3017\">In a pot, mix the honey, water, and spices.<\/p>\n<p data-start=\"3019\" data-end=\"3085\">Bring to a boil, turn off the heat, and let it steep for <strong data-start=\"3070\" data-end=\"3084\">20 minutes<\/strong>.<\/p>\n<p data-start=\"3087\" data-end=\"3135\">Strain through a strainer and then through cheesecloth.<\/p>\n<p data-start=\"3137\" data-end=\"3182\">Heat the mixture to dissolve the gelatin.<\/p>\n<p data-start=\"3184\" data-end=\"3202\">Freeze and grate.<\/p>","recipe_related_product":[21000],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Blended Ginger Ice Cream and Creamy Peanut Ice Cream - Frotz<\/title>\n<meta name=\"description\" content=\"Introduction A creation that combines ginger, peanuts, honey, and spices through various preparations and textures. 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