Ginger Ice Cream - Original

Ingredients

• one pint of milk
• one cup of sugar
• a pinch of salt
• one teaspoonful of flour
• one egg
• one quart of thick, sweet cream
• one-quarter cupful of preserved ginger
• one-quarter cup of crystallized ginger
• three tablespoonfuls of ginger syrup
• two teaspoonfuls of vanilla

Method

1. 1

   Thicken milk with flour and egg in a double boiler.

2. 2

   Cool, then mix with cream and ginger.

3. 3

   Freeze and pack in ice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 123. The excerpt below is the record exactly as published.

GINGER ICE CREAM— ORIGINAL. Into a saucepan put one pint of milk, one cup of sugar and a pinch of salt. Set the saucepan in hot water and thicken the milk with one teaspoonful of flour and one egg. Cook it twenty minutes and stir >C constantly. When cold beat into it one quart of thici:, sweet cream and add one-quarter cupful of preserved ginger cut into small pieces, one-quarter cup of crys- tallized ginger, chopped rather fine, three tablespoon- fuls of ginger syrup and two teaspoonfuls of vanilla. Freeze and pack in ice and rock salt and set away for two hours. CARAMEL ICE CREAM. Make a custard as follows : One pint of milk; place on the fire and when it reaches boiling point pour half The Complete Cook Book. 259 of it over four eggs that have been beaten with a cup of sugar. Return all to the fire and add the other half of the milk with one-half tablespoonful of cornstarch wet with a little cold milk. Stir constantly until the ordinary consistency of custard. Now put a cupful of brown sugar in an iron frying pan, stirring it to dis- solve thoroughly and prevent burning, and pour it, hot into the custard. When cold add one tablespoonful of vanilla and one quart of thick, sweet cream

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