Ginger Ice Cream

Ingredients

• the Gelatine
• the boiling water
• the cream
• the sugar
• the lemon juice
• the ginger syrup
• half a cup of the drained ginger finely chopped

Method

1. 1

   Dissolve the Gelatine in the boiling water.

2. 2

   Beat up the cream, gradually add the sugar, lemon juice, Gelatine, and the ginger syrup drained from the ginger.

3. 3

   Freeze, and when partly stiff add half a cup of the drained ginger finely chopped.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 23. The excerpt below is the record exactly as published.

GINGER ICE CREAM Dissolve the Gelatine in the boiling water. Beat up the cream, gradually add the sugar, lemon juice, Gelatine, and the ginger syrup drained from the ginger. Freeze, and when partly stiff add half a cup of the drained ginger finely chopped. GINGER MOUSSE Dissolve the Gelatine with the boiling water, add the sugar, mix and boil till 220° F., then pour slowly upon the beaten whites, beat till cold, then fold in the whipped cream, add the ginger, and turn into a melon mould. Pack in ice and salt for 4 hours. Serve with sauce made with the ginger syrup slightly thickened. Page 43 GRAPE MOUSSE Dissolve the Gelatine with the water, add the sugar, vanilla, and grape juice, beat well and fold in the cream. Whip for a few minutes longer, pour into a closely covered mould, and pack in broken ice and rock salt for 2 hours. ICED MARASCHINO SOUFFLES Dissolve the Gelatine carefully in the milk. Mix the sugar and water and boil till they thread, then pour carefully over the yolks, beating well till thick and creamy ; add the Gelatine, maraschino, and whipped cream. Pile into paper cases. Freeze and serve at once. LEMON SHERBET Place the water, sugar, Gelatine, and lemon rind m a saucepan and boil for about 3 minutes, stirring all the time. Add the lemon juice

Cook this with the app: pantry check, scaling, and the assistant.