Ice Cream (Ginger)

Instructions

1. Make a custard with half a pint of milk, the yolks of two eggs, and three ounces of sugar.
2. Add half a pint of whipped cream and some preserved ginger, cut into small pieces, and freeze.
3. If cream is not procurable, make a little more custard instead, using the yolks of four eggs.
4. Whip the whites to a stiff froth and mix with the custard while hot.
5. Add the preserved ginger when the custard has cooled, and freeze.