Iamge from Cherry Tea Cakes
GINGERBREAD ICE CREAM
1 pint cream.
1/2 pint milk.
1/4 cupful stale gingerbread crumbs.
4 tablespoonfuls confectioner’s sugar.
1 teaspoonful gelatin dissolved in hot water.
1/2 teaspoonful ginger, ground.
Scald the milk. Beat sugar and eggs together, then pour the milk over them. Pour the mixture into a double boiler, add the dissolved gelatin, then add the cream. Stir constantly until the mixture thickens. Remove from fire and when cool, stir in the gingerbread crumbs and ground ginger. Put in a mold, pack in ice and salt and freeze for half an hour. Serve with preserved ginger.
Fitchburg Sentinel (Fitchburg, Massachusetts) Jun 20, 1934