Ginger Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Mince and pound 2oz. of preserved ginger with two tablespoonfuls of the syrup.
  2. Add to it a pint of single cream, the yolks of three or four eggs, and 2oz. or 3oz. of sugar.
  3. Stir this altogether over the fire till nicely thickened.
  4. Allow it to cool.
  5. Freeze as usual.
Another way
  1. Mince two tablespoonfuls of the preserved ginger.
  2. Add them with two tablespoonfuls of the syrup to a pint of whipped cream.
  3. Freeze.
Original Text · last edited 4 days ago
Ginger Cream Ice.—Mince and pound 2oz. of preserved ginger with two tablespoonfuls of the syrup, then add to it a pint of single cream, the yolks of three or four eggs, and 2oz. or 3oz. of sugar, and stir this altogether over the fire till nicely thickened; allow it to cool, and then freeze as usual. Another way is to mince two tablespoonfuls of the preserved ginger, and add them with two tablespoonfuls of the syrup to a pint of whipped cream, and freeze.
Notes
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