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Caramel Ice Cream

1 pint cream 1 egg Pinch of salt 1 teaspoonful vanilla Heat the milk in a double boiler, saving a half cup to mix the flour and half of the sugar. Add these and cook for twenty minutes. Melt the second quantity of sugar until it is brown and syrupy; add to the cooked custard together with the beaten egg. Beat until free from lumps; cool and add the flavoring and cream.