Ginger Ice Cream

Ingredients

• one cup preserved ginger
• two tablespoons lemon juice
• three tablespoons ginger syrup

Method

1. 1

   Add to Philadelphia or French Ice Cream.

2. 2

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 113. The excerpt below is the record exactly as published.

Ginger Ice Cream Add one cup preserved ginger chopped fine, two table- spoons lemon juice, and three tablespoons ginger syrup to Philadelphia or French Ice Cream. Freeze. Macaroon Ice Cream Add one cup dried and pounded macaroons to French or Philadelphia Ice Cream ; flavor with one half teaspoon almond extract, one tablespoon sherry, and one half tea- spoon vanilla. Freeze. FROZEN DISHES 287 Maple Ice Cream Add one cup maple syrup to French or Philadelphia Ice Cream. Freeze and serve with Maple Sauce. Nougat Ice Cream Add one half cup each of chopped walnuts, almonds, and filberts, to French or Philadelphia Ice Cream. Flavor with one teaspoon vanilla and one teaspoon almond. Freeze. Orange Ice Cream Add one cup orange juice and one half cup orange pulp to Philadelphia Ice Cream. Flavor with one tea- spoon vanilla and one tablespoon lemon juice. Freeze. Peach Ice Cream Add two cups stcAved and strained peaches to Philadel- phia Ice Cream. Flavor with one teaspoon lemon juice. Freeze. Pineapple Ice Cream Add two cups pineapple juice and pulp to French or Philadelphia Ice Cream. Freeze. • Pistachio Ice Cream Mix one half cup Pistachio nuts chopped fine, and one cup almonds chopped fine, with Philadelphia Ice Cream. Color a delicate green and flavor with one teaspoon almond. Freeze. Plum Pudding Ice Cream To Philadelphia Ice Cream add one cup dried and pounded Plum Pudding. Flavor with one tablespoon brandy. Freeze. Strawberry Ice Cream Add two cups strawberry juice and pulp to Philadel- phia Ice Cream. Freeze, and serve with Strawberry Sauce. 288 lowney's cook book Wine Ice Cream Add two tablespoons sherry or Madeira to Philadelphia Ice Cream. Freeze. Coffee Mousse 1 pint cream 1 cup black coffee J cup powdered sugar J teaspoon salt Whip the cream, add sugar and coffee, turn mixture into a mold, pack in ice and salt, and let stand five hours. Chocolate Mousse No. 2 Substitute four ounces melted chocolate for coffee in Coffee Mousse, pour into mold, pack in ice and salt, and let stand four hours. Strawberry Mousse Substitute two cups mashed berries for coffee, and pro- ceed as for Coffee Mousse. Fruit Mousses Mix two cups of any fruit pulp, with powdered sugar to sweeten, with the whip from one pint cream. A small amount of lemon juice brings out the flavor of other fruits. Mold. Pack and let stand in ice and salt four hours. Silver Parfait 1 cup sugar 3 egg whites 1 cup water 1 pint cream flavoring Boil sugar and water until it threads. Pour on to the beaten whites of eggs, add the whip from cream, flavoring, pack in ice and salt, and let stand four hours. FROZEN DISHES 289 Cocoa Parfait 1 cup sugar 4 egg yolks J cup boiling water 2 teaspoons vanilla 4 tablespoons Lowney's Cocoa 2 cups cream \ teaspoon salt Boil sugar and water together ten minutes; pour syrup on to cocoa which has been beaten with the egg yolks ; cook over hot water until of the consistency of soft cus- tard. Beat until cold ; add the cream which has been beaten until stiff, vanilla, and salt. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt. Let stand four hours. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag. The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries. See colored illustration, Plate XI, page 251. Golden Parfait 1 cup sugar 6 egg yolks I cup water 1 pint cream Cook sugar and water five minutes. Pour slowly on to the beaten egg yolks, add whip from cream, turn into mold and pack in ice and salt, and let stand four hours. Cafe Parfait Add one fourth cup black coffee to Golden Parfait and freeze as Golden Parfait. Maple Parfait Substitute maple syrup for boiled sugar and water in Golden Parfait. Mold, pack in ice and salt four hours, and serve Avith chopped browned almonds. 290 lowney's cook book Nesselrode Pudding To Golden Parfait add one cup boiled chestnuts, mashed, one cup candied fruit soaked in wine, one cup chopped pineapple. Flavor with one teaspoon vanilla, one table- spoon sherry. Freeze, pack, mold, and serve with rum sauce. Biscuit Tortoni Mix one cup pounded macaroons, two tablespoons sherry, two tablespoons caramelized sugar pounded, with Golden Parfait. Pack in paper boxes, pack boxes in pail, and pack pail in equal parts ice and salt, for four hours. Serve in boxes, sprinkle with brown chopped almonds. Biscuit Glace Add two tablespoons maraschino, two tablespoons sherry, to Golden Parfait. Fill paper boxes, pack boxes in pail, pack pail in ice and salt, and let stand in ice and salt four hours. Souffle Glace 1 cup cream 1 cup sugar 1 tablespoon grated lemon rind ^ cup wine 4 eggs 1 tablespoon lemon juice I teaspoon salt Mix yolks of eggs, lemon juice, rind, sugar and salt. Cook until thick. Cool; add beaten whites and cream beaten until stiff. Add wine, fill pajjer cases, pack cases in pail, and pack pail in ice and salt four hours. Plain Water Ice 2 cups water 4 egg whites 1 cup sugar flavoring Boil sugar and water; beat until cold. Add egg whites beaten until stiff and flavoring. Freeze. FROZEN DISHES 291 Lemon Water Ice Add the grated rind of one lemon and the juice of three lemons to Water Ice. Freeze. Orange Water Ice Add rind of one orange, one half cup orange juice, two tablespoons lemon juice

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