Blueberry Ice Cream

1 pt. milk

2 T flour

2 T water

1 c. sugar

2 egg yolks

1 c. heavy cream

1 tsp. vanilla extract

1 ½ c. blueberries, crushed

Scald milk, stirring constantly. Mix flour and cold water to a smooth paste and add to it slowly the scalded milk; continue the stirring. When thickened, cook over hot water for approximately 15 minutes. Add sugar and beaten egg yolks and cook 2 minutes. Strain the custard through a fine sieve and, when cold, add the cream, crushed blueberries, and vanilla.

Freeze according to ice cream maker’s directions.

For variation, use dark brown sugar or maple syrup instead of the white sugar.