1 recipe Vanilla Ice Cream II (half the vanilla quantity specified in that recipe)
0.5 cup (85 g) Canton ginger, cut in small pieces
3 tablespoons (45 ml) ginger syrup
2 tablespoons (30 ml) wine (dry sherry or Madeira period-typical; see notes)
Instructions
1. Prepare one full batch of Vanilla Ice Cream II per Farmer's base recipe, reducing the vanilla to one-half of the quantity that recipe specifies. Do not churn or freeze yet — have the custard base fully cooled and ready.
2. Cut the Canton ginger into small pieces, roughly 1/4 inch (6 mm) or smaller, so the pieces distribute evenly through the cream without creating large pockets.
3. Stir the cut ginger pieces, ginger syrup (3 tablespoons / 45 ml), and wine (2 tablespoons / 30 ml) into the cooled custard base. Mix thoroughly until the syrup is fully incorporated and the colour of the base is uniform.
4. Freeze the mixture in an ice-cream freezer (hand-cranked or electric): pack the outer canister with a ratio of roughly 1 part rock salt to 4 parts crushed ice. Churn until the mixture holds a firm, scoopable consistency — approximately 20-35 minutes of active churning, until the paddle meets noticeable resistance, the mixture no longer sloshes against the canister walls, and a small spoonful holds its shape when lifted.
5. Transfer to a covered freezer container and ripen (harden) in the freezer for at least 2 hours before serving, until the ice cream is firm enough to scoop cleanly and the centre is no longer soft.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.