Have you ever had one of Ginger Elizabeth’s world-famous chocolates? If you haven’t, her shop is right in the heart of Sacramento and now on Filmore Street in San Francisco! Her eponymous boutiques are a neighborhood landmark and foodie destination with frequent lines down the street. We had the pleasure of attending her recent ice cream making class at her West Sacramento production kitchen and couldn’t be happier to grab some of her renowned recipes and learn a little more about Ginger.
Ginger Elizabeth Hahn has been working with chocolate and pastry professionally for her entire adult life. Her journey started in the kitchens of her mother and grandmother and led her to the Culinary Institute of America in Hyde Park, New York where she graduated at the top of her class. She has studied with respected professionals from Santa Barbara to New York and Chicago. She returned to her native Northern California having reflected on the experience and knowledge she had gained and began to develop and distill her own distinct style which is imbued with impeccable craftsmanship and technique, memorably pronounced flavors and a touch of playfulness and femininity.
Due to Ginger’s rock-star career (and because we love her sweet treats), we were very excited to be hosted by Ginger and team in her production kitchen for her Ice Cream Class. Ice cream is one of Ginger’s biggest loves … and vices! She says, “It is important that ice cream is smooth and creamy with the perfect balance of sugar, yolks, and cream.” ⠀
In the class, we learned how to make Chocolate Cocoa Nib & White Coffee Baked Alaska, Lemon Gingersnap Ice Cream Sandwich, Local Organic Strawberry Sorbet and Brownie Sundaes. Yes, we learned how to make her famous brownies! Is there any better way to spend a summer Sunday? She said I could share the recipe with you here!