Sweeten one quart of cream ( I used 1 quart whipping cream), or rich milk with a 1/2 pound of sugar. And flavor to taste; Put it over a flame in a farina kettle ( since I do not EVEN know what a farina-kettle is I used a deep sauce pan ;) ) As soon as it begins to boil, stir into it a teaspoon full of corn startch or rice flour which has been previously mixed with smoothe with a little milk. ( I used @ 2 table spoons of COLD milk with the corn startch ); after it has boiled a few minutes ( I lett it go for 3), take it off of the fire and stir in VERY gradually 6 eggs, which have been beaten until thick; when quite cold, freeze it as Ice Cream.
At this point we put it in a modern day electric Ice Cream Maker. it makes a VERY sweet and VERY thick frozen custard. Really good. If you are worried about the raw eggs used I would not suggest making this recipe. This is a very good OLD FASHIONED Frozen Custard and can be flavored with anything you desire.
