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Title: Ginger Ice Cream
Categories: Ice, Cream
Yield: 4 Servings

2 c Cream
1 ts Gelatin
1 tb Water; cold
2 Egg yolks
1 pn Salt
1/2 c Water
1/2 c Sugar
1/4 c Ginger (2 pieces); minced

Heat milk. Mix gelatin and cold water. Mix eggs, sugar, salt, and
gelatin mixture. Add hot milk slowly. Cook over hot water, stirring
constantly, until thick enough to coat a silver spoon. Add 1/2 c
water, sugar, and minced ginger. Cool and freeze.

Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.276

Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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