Ginger-Orange Ice Cream
(Makes 4 quarts)
2 oranges
2 cups hot water
3 cups cold water
1½ tsp. ginger
1¼ cups sugar
Grated rind of 1 lemon
3 egg whites, beaten stiff
2 cups heavy cream, whipped
Peel the oranges, shred the peel, and add 1 cup hot water. Boil for 5 minutes, then drain and discard the water. Add another cup hot water and ginger. Boil again for 5 minutes, drain, and discard the peel. Make a syrup of this water, the sugar, and the grated lemon rind. When the sugar is dissolved, add the orange pulp which has been cut into small pieces and all the fibre and membranes removed. Simmer for 2 or 3 minutes. Remove from the stove, cool, and add the remaining 3 cups cold water and freeze to a mush. Beat the egg whites until stiff, fold in the whipped cream, and stir into the half-frozen fruit mixture. Continue freezing until firm. Allow the ice cream to ripen in the freezer for 3 or 4 hours. Serve in sherbet glasses with lemon-flavored golden sponge cake.