1 tbsp. gelatin
3 tbsp. cold water
1 1/2 c. milk
1 1/2 c. light cream
3/4 c. sugar
1 tsp. vanilla
3 tbsp. finely chopped candied ginger
2 egg whites, stiffly beaten (optional)

Soften the gelatin in the cold water, then heat it very gently until it dissolves. Combine the milk, cream, sugar, vanilla and ginger. If you have a blender, blend at high speed for a few moments to shred the ginger and combine it with the milk. Stir in the dissolved gelatin and pour it all into a large ice cube tray.

Freeze firm (it won't get as hard as ice cubes), then break it into pieces and beat with an egg beater until it is smooth. If you like, you can fold in two stiffly beaten egg whites at this point. Put it into a serving dish or individual dishes and freeze again until firm.