1 pint milk
2 tablespoons flour
2 tablespoons water
3/4 cup sugar
2 egg yolks
1 cup heavy cream
1 teaspoon vanilla

Scald the milk, stirring constantly. Mix the flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing the stirring. When thickened, cook over hot water for about fifteen minutes. Add sugar and beaten egg yolks and cook two minutes. Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze. This makes a smooth, rich cream. For variation, use dark brown sugar or maple sugar instead of the white sugar.

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