Vintage Recipe Thursday: Candied Ginger Ice Cream Recipe

Are you ready for ice cream season? It was foggy here in California yesterday, but the sun came out in the late afternoon, and all of a sudden it was almost hot. Before we know it, the temperatures are going to soar, and ice cream is one of the yummiest ways to cool down. So get ready with this delicious ginger ice cream recipe.

Do you have any ice cream recipes you would like to share with me? I'd really appreciated it as my family has a love affair with ice cream, sorbets, and any frozen dessert. You can check out the more than 70 ice cream recipes I've posted here over the last few years too.

You can link up any vintage recipes right here every Thursday. Vintage is usually defined as 10 years or older. Or you can link up any dessert recipe on Mondays. :-)

Candied Ginger Ice Cream Recipe

4 cups milk, scalded
1 tablespoon corn starch
2/3 cup sugar
2 cups whipping cream
1 cup chopped candied ginger
1/2 teaspoon salt
1 teaspoon lemon juice
2 tablespoons powdered sugar
1/2 cup crushed macaroons
4 eggs, slightly beaten

Combine sugar, salt, and corn starch. Add eggs. Mix thoroughly. Add milk gradually, stirring constantly. Cook over hot water until mixture coats a spoon. Add lemon juice. Stir until well blended. Pour into freezer or into tray of mechanical refrigerator. Partially freeze. Carefully fold in stiffly whipped cream to which powdered sugar has been added. Add ginger and macaroons. Continue freezing until firm. 12 servings. Mrs. J. L. O'Connell, Washington, D. C.




Tweet
GIVEAWAY Enter to Win Now! 2-pound Island Treasures Rum Cake