Single Man's Kitchen

The beginning of galangal ice cream. As with all gingers, the galangal should be blanched before being heated with the milk and cream, or it can cause the milk to curdle. In China they do that deliberately.
The active ingredient is proteolytic enzyme called zingibain that breaks down the k-caesin that keeps milk stable and forces the proteins to form in clumps.

I picked some basil, chard and flatleaf parsley from the garden.
I guess pesto is in my future.
This is just the basil.