COOK WITH ELIZABETH

Press, Volume CII, Issue 30057, 15 February 1963, Page 2

COOK WITH ELIZABETH

Ice Cream Ginger

There is always a fascination in a combination of hot and cold in a sweet, and baked alaskas or ice cream served with a hot sweet are universal favourites. Here is a new version, for although both halves of the sweet are refrigerated, the effect is the same combination of hot and cold. If preferred, use an ordinary commercial block of ice cream instead of the home-made one given here and merely top it with the ginger syrup. Ingredients: 1 cup milk 3oz sugar 3 egg yolks Vanilla essence J pint thick cream Syrup 4oz crystallised ginger 1 teacup sugar 1 teacup hot water. Method: Finely chop ginger and place in a saucepan with sugar and water and bring to the boil. Simmer until the syrup begins to thicken. Cool and refrigerate. In a bowl whisk three egg yolks with 3oz sugar and a cup of milk. Strain into a double boiler and cook until thickening, then allow to become cold. Whisk cream until stiff, add a few drops of vanijla and fold in custard. Turn into a freezing tray and freeze at maximum until the mixture is freezing from the edges. Turn into a bowl and whisk thoroughly, then return to the tray and freeze until firm, then turn setting back to normal until required. Place a scoop of icecream in a sundae dish and top with ginger syrup.