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Ice Cream
 
Ice Cream in the form we know today was invented in 1846 when Nancy Johnson gave us the hand-cranked ice cream freezer. Throw together some egg yolks, cream, and sugar to make this tasty delight.
Vanilla is the most popular favor. Chocolate syrup is the most popular topping.
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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