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Ginger Glace Ice Cream

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2 whole eggs whites and yolks beaten separately
4 more yolks
1 tablespoons vanilla
3/4 cup sugar
1 pint thin cream
1 pint whipping cream
1/2 cup candied ginger, cut fine
pinch salt


Heat thin cream and sugar in top of double boiler. Remove from fire, stir in well beaten egg yolks. Cool. Add vanilla. Add whipping cream and candied ginger. Freeze partly. Fold in stiffly beaten egg whites. Use hand freezer.

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