|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs)|
1.Scald the milk, stirring constantly.
2.Mix the flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing the stirring.
3.When thickened, cook over hot water for about 15 minutes.
4.Add sugar and beaten egg-yolks and cook 2 minutes.
5.Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze.
6.This makes a smooth, rich cream.
7.For variation, use dark-brown sugar or maple sugar instead of the white sugar.
8.Serve with cakes