Peanut Ginger Dipping Sauce

I received the Kitchen-Aid Ice Cream Maker for my birthday, something I’ve always wanted but never wanted to pay for.  With my greatest of birthday wishes fulfilled, I jumped right into coming up with the craziest ice cream ideas I could think up.  Sure, I could try vanilla or chocolate, but where’s the fun in that?  Instead I’m hoping to make a french vanilla ice cream with a peanut ginger swirl and puffed ramen noodle.

First step?  Finding the right sauce to use.  Below is an adapted version of a FoodTV recipe.  I added slightly more peanut butter and a little sugar to cut the spice without removing it completely.  Grating the ginger is fine, as opposed to using a microplane, because the blender takes care of the rest for you.

Peanut Ginger Dipping Sauce (adapted from FoodTV’s The Cookworks recipe)

Ingredients

• ½ cup Orange Juice
• 3 Tbsp Honey
• 2 Tbsp Soy Sauce
• 1/2-1 Tbsp Lime Juice
• 1 Tbsp EVOO
• 1 Tbsp Red Wine Vinegar
• ¼ tsp Cayenne Pepper
• 1 tsp Salt
• 1 1/2 tsp sugar
• 5 Tbsp. Peanut Butter
• 1 heaping Tbsp. grated Ginger

Place all ingredients into a blender and puree. Let sit for 30 minutes at room temperature (in the fridge if not using right away).

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