Allied Cookery: British, French, Italian, Belgian, Russian

by Unknown

GINGER ICE-CREAM

(Canadian)

Make a pint of custard. When it is cold add ½ pint unsweetened condensed milk, ½ pint unsweetened condensed cream, 2 tablespoons of chopped preserved Canton ginger, and 4 tablespoons of the syrup from the ginger jar.

Freeze.