• Heat 1/2 cup (60ml) of the milk in a medium saucepan with the cream, sugar, farina bóna, and salt. Cook until the mixture just begins to boil, stirring constantly with a whisk to make sure the corn flour isn’t lumpy, and let it cook at a low boil for ten seconds, while continuing to whisk.
• Remove from heat and stir in the remaining milk.
• Transfer the mixture to a bowl and chill thoroughly.
• Freeze in your ice cream maker according to the manufacturer’s instructions.

Toasted Corn Flour

• If you make this, use corn flour, not corn meal (or fine polenta). It has the consistency of wheat flour. I found mine easily in a natural food’s store. The corn flour will smoke quite a bit, exuding the toasty smell of fresh-popped popcorn, so open a window or use your hood fan. You want to cook the flour more than you think. You don’t want to burn it, but cook it to the right color for best flavor. See the picture in the post of the farina bóna that I used, and use that as your guide.
• Spread the corn flour in a medium skillet. Cook the corn flour over medium-high heat. Keep a non-stop watch over it, stirring almost constantly, as the flour on the bottom will cook faster than the flour on top.
• Continue stirring and cooking until the flour is deeply-toasted; the color of peanut butter. It will take between 7 and 10 minutes, depending on how high the heat is.
• Once the flour is toasted to your satisfaction, remove from heat and let cool in the pan, stirring as it cools. If the corn flour seems dark enough when you remove it from the heat, transfer it to a plate to cool.