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Ginger Cream Ice

Take a quarter of a pound of preserved ginger, cut this into very thin slices (using a silver knife if it is at hand), put them into a saucepan with a pint of cream--or a pint of milk boiled and mixed with the yolks of six eggs--half a pound of sugar, and two table-spoonfuls of the ginger syrup. Stir the mixture over the fire until it thickens a little, then strain through a sieve. Pour into a mould, and when the cream is cold, freeze in the ordinary way. Keep in ice till wanted. Probable cost, 2s. 2d. for this quantity if made with cream; 1s. 4d. if made with milk and eggs. Sufficient for a little less than a quart of ice.