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American Ice-Cream

1 pint milk

2 egg-yolks

2 tablespoons flour

1 cup heavy cream

2 tablespoons water

1 teaspoon vanilla

¾ cup sugar

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.