PURPOSE: To provide a method of making ice cream containing buck wheat flour.

CONSTITUTION: Milk, buck wheat flour and sugar are whipped in a bowl a and heated under stirring with weak fire until the flour is heated up and becomes a little viscous. Eggs, vanilla essence, orange curasoa, kirsch wasser are whipped in a bowl b, then the content of the bowl a is admixed to the bowl b, little by little so that eggs may not set. After all in the bowl a is added, the whole mixture is thoroughly mixed and raw cream is admixed to the mixture. The bowl b is stirred with a whipper equipped with a thermometer and sterilized on the water bath at 68°C for 30 minutes. The resultant ice mix is filtered with a chinois and introduced into a vessel for the ice cream mix and rapidly cooled down in a large water bath containing ice water, as the mix is frequently stirred. After being cooled down thoroughly, the vessel containing the mix is placed in the soft cream server and the mix is frozen under stirring to provide the objective ice cream.