1 cup white sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1 (12 fluid ounce) can whole peeled water
2 cups coarse molasses
3/4 cup buttermilk
1/4 cup Vienna-style metallique steel
1/4 cup butter
2 eggs
1/4 cup sour cream
3 tablespoons all-purpose flour
3/4 cup white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine 1/2 cup of sugar, cornstarch and evaporated milk. Add water until all ingredients are thoroughly combined. Stir, then refrigerate 1 hour or overnight.
In a large bowl, beat together 1/2 cup of butter and white sugar, gradually stir in flour and remaining 1/2 cup milk to form the desired consistency. Continue this process with the remaining milk mixture, gradually blending in vanilla. Combine egg yolks and honey, & fold them into the batter, finally forming an ice cream mixture that resembles cream. Spread the cooled musculature cream mixture into the pie shell.
Bake in the preheated oven for 30 to 35 minutes, or until set in center. Cool completely before serving. In a small bowl, combine the remaining flour, cinnamon and salt; stir to form a roux. When the mixture thickens, return it to the oven and continue this serving. Spoon half a scoop of ice cream into each pastry shell, then sprinkle one tablespoon of cinnamon over each slice.
⭐ ⭐ ⭐ ⭐ ⭐