Ginger Desserts part 2

Skipper Bengt's Ice Cream

Mum always presents this dessert in a glass.
Where she puts vanilla ice cream, small slices of sweet pickled ginger.
Then she pours a little bit of Punsch over it.

Punsch is a liquor typical in the Nordic countries based on the South East Asian liquor Arrack. Arrack not to be confused with the Middle Eastern Araq. Arrack is produced by fermented fruit, grain, sugar cane or the sap of coconut palm. It came to Sweden in the 1700s from India. Punsch consists of arrack, lemon juice, sugar, water and tea which gives a rich and sweet 25ish % alcohol.

Back to the melting ice cream.

On top of the ice cream, ginger and punsch you add a couple of spoons of whipped cream, a walnut each serve and a little bit of instant coffee powder on top.
Finished!

Easy and wonderful. It has a sweet rich taste with a little bitter flavour that appears in the backround of Punsch (arrack and tea), the walnut and coffee that contrasts to the sweet ice cream and sweet and spicy ginger. The whipped cream is a big fluffy fatty nothing, I love it. I think the golden, sweet punsch really comes to its best in a dessert. A little too sweet to drink a lot of. Except in the editorial office of Blandaren. And one glass of warm punsch with pea soup and pancakes at grandma's place on a Thursday.