Ginger Gelato

I like the piercing quality of fresh ginger. I want as much of that to come through this gelato as possible. I am not much for powdered ginger or extracts; they give you the floral qualities but none of the real punch that makes this gelato special. We generally serve this on its own, with one exception: as a garnish for our sticky date cake, which we make in the wood oven and serve warm.