INGREDIENTS

  • 6 tablespoons sugar
  • 1/2 cup water
  • 4 slices fresh ginger , 1/2- inch-thick, smashed with the broad side of a chef’s knife
  • 5 slices lemon zest , 4-inch strips
  • 4 scoops vanilla ice cream (about 1 1/2 cups)
  • 4 scoops pear-ginger sorbet (about 1 1/2 cups)
  • 3/4 cup chai concentrate (optional)or crystallized ginger , slivers or chunks for garnish (optional)

DIRECTIONS

  1. GINGER SYRUP.
  2. In a saucepan over medium heat, mix the sugar and water.
  3. Swirl to fully moisten and then dissolve the sugar.
  4. Bring to a gentle boil, reduce the heat to medium-low, and simmer for 3 minutes.
  5. Remove from the heat, add the ginger and lemon zest, and stir to immerse them in the liquid.
  6. Cover the pan and let steep for 30 minutes. Using a sieve, strain the syrup into a small bowl, pressing the ginger and zest to release all of the liquid.
  7. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 5 days.
  8. MILKSHAKE.
  9. In a blender, place the ice cream, sorbet, chai concentrate, and 1/4 cup chilled ginger syrup,.
  10. pulse several times to break up the ice cream and sorbet.
  11. Puree the mixture until smooth, about 1 minute.
  12. Divide between 2 chilled glasses and garnish with crystallized ginger, if desired.