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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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