Heart to Hearth Cookery

Infusing ginger

I made my last 18th century ice cream for National Ice Cream Month (July) yesterday.  There are so many wonderful confectionery receipts (recipes) for ice cream but I selected ginger (a personal favorite).  In the picture, I am adding the ginger preserved  that was pounded in my marble mortar and pestle.  The other ingredients in the pewter bowl are two gills of syrup and a lemon squeezed.  After allowing time for the flavors to set, the mixture is strained and placed in the sabotiere to process into a rich and creamy ginger ice cream.