When American Nancy Johnson invented an ice cream freezer for home use in 1843, crafting ice cream and other frozen desserts became much easier and more available to the masses. The following recipe was adapted from Palatable Dishes: A Practical Guide to Good Living (1891), a cookbook that praises the virtues of this innovation, stating, “With the help of a good ice-cream freezer, a great variety of wholesome and delicious dishes may be made with very little expense and trouble.” Ginger was a popular ice cream flavor during the Gilded Age, particularly during the holidays. The original recipe called for preserved ginger, but I modified it to incorporate a triple play of ginger preserves, crystallized ginger, and ground ginger, resulting in a deliciously spicy-sweet flavor and texture.

SERVES 12

• 1/2 cup ginger preserves*
• 1/4 cup finely chopped crystallized ginger
• 1 teaspoon ground ginger
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• 1 cup sugar
• 3 cups heavy cream
• 2 cups whole milk

Add all ingredients to a large bowl and stir thoroughly to combine. Pour mixture into the chilled bowl of an ice cream maker and mix until frozen per ice cream maker manufacturer’s instructions. Transfer to a glass bowl and store in the freezer until ready to serve.

* I used Wilkin and Sons brand.