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Ginger Ice-Cream

Put the yolks of eight eggs into a saucepan with three-quarters of a pound of sugar and work it with a wooden spoon until quite frothy; stir in a pint of boiling milk and a little orange or lemon flavoring. Let it get cold and place in the freezer until it thickens. Put half a pound of preserved ginger into a mortar, pound it well, pass it through a fine sieve and add first a few tablespoonfuls of rum and then a few tablespoonfuls of the ice. When these ingredients are exhausted, place it again in the freezer, work it, and when firm, place on a paper on a dish in the form of rocks, and serve.