GINGER CREAM
A recipe adapted from a much more elaborate one given by John Simpson; it provides a useful way of using some of the ginger in syrup which one gets given at Christmas time.
Ingredients are a pint of single cream, 5 to 6 egg yolks, a strip of lemon peel, a sprinkling of cinnamon and nutmeg, 3 or 4 tablespoons of sugar, 2 tablespoons each of the ginger syrup and the ginger itself, finely chopped. Put the spices and lemon peel into the cream and bring it to the boil. Beat the yolks of the eggs very thoroughly with the sugar. Pour the hot cream into the egg mixture, stir well, return to the saucepan and cook gently, as for a custard, until the mixture has thickened. Take the pan from the fire, extract the lemon peel, go on stirring until the cream is cool. Add the syrup and the chopped ginger.
Leave it in the refrigerator overnight, then, stirring well so that the ginger does not sink to the bottom, pour it into little custard glasses, small wine glasses, or coffee cups. There will be enough to fill 8 glasses.
If you subtract a quarter pint of cream from the original mixture, adding the same quantity of whipped double cream when the custard is quite cold, and freeze it in the foil-covered ice-trays of the refrigerator (at maximum freezing point) for 2 hours, this makes a very attractive ice cream.
Vogue, December, 1958
from ‘An Omelette and a glass of Wine’ by Elizabeth David
thank you Katie for your Holiday inspiration, best wishes to you all and your loved ones xx