Ingredients
- 1 qt cream
- 1 tsp salt
- 1 c flour
- 1 qt milk (2% or whole)
Preparation
Step 1
Over moderate heat use heavy kettle to heat the cream for 15-20 minutes. Use a whip to add the flour and salt. Continue cooking and beating until the butter forms.
Carefully drain the butter into a small dish or pitcher. Continue beating as cream separates. Heat the milk in a glass pitcher in the microwave for 5-7 minutes. Add about a cup of milk to the cream at a time and whip until smooth each tine. When all the milk is included continue heating/whipping for 3-4 minutes.
All this is done over moderate-never high-heat. Then pour the grot into a dish or storage container and pour the melted butter over it. Never make more than a single batch at a time. A double batch fits into an ice cream pail and freezes fine. Brown sugar and cinnamon are tasty toppings.