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Ginger Ice Cream

(England.) Mix on the fire 6 ounces of sugar, rind of a lemon, and yolks of 6 eggs. Add 1 1/2 pints of boiling cream, and stir until it is thick. Add 2 ounces of chopped preserved ginger, mixed with a spoonful of rum, and pounded. Stir for a while, then strain; freeze it 3 hours. Serve it with sponge cakes or jumbles.