2 egg yolks
½ cup sugar
¼ cup flour
1½ cups milk
½ tsp. vanilla
½ tsp. maplene flavoring
1 cup whipping cream
Heat ¼ cup sugar until it is melted. Cook 2 minutes, then add ½ cup water and stir until sugar is dissolved. Cook until syrup spins a thread. Pour gradually over egg yolks that have been beaten until light lemon colored, beating constantly. Blend ½ cup sugar and flour, add milk, and cook until thickened, stirring thoroughly and frequently. Add egg yolk mixture and cook several minutes longer. Cool. Stir in flavorings and fold in whipped cream. Freeze.
Chocolate Ice Cream
(Makes 2 quarts)
1½ cups milk