Ginger Cream Ice

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A pint of milk boiled, added to six yolks of eggs, eight ounces of sugar, four ounces of preserved ginger cut small, its syrup, and a teaspoonful of essence, or ground ginger; stir this on the fire until it slightly thickens; it must then be removed, and stirred for a few minutes longer; and when cold, frozen in the usual manner.

No. 1043