canoli"s how to

I have an old recipe from italy on how to make canoli cream.
That i would like to share with you.
first you need to have these items
half half
sugar
vanila extract
starch corn or potatoe it all depends on you
and patients
 first of all in a pan big enough to hold the amount of cream you are making,
for about 24 canolis you will need
4 qaurts of of half and half
3lbs of sugar
two teaspoons of extract
and two cups of startch

warm cream on stove to the point of it foaming to the top of pan
and on the side of the stove place 1 quart of cream with the starch in it,
make sure you stir the starch in the cream constantly while other cream is cooking
keep the starch chilled on ice
when you your cream that is cooking has foamed twice to the top of the pan
pour you mix into the warm pan and stir constanly
it should thicken up as you stir
take off stove and cool
when you have cooled the cream
add you extract and sugar to the cream and stir place in fridge for about 4 hours
when you take it out it should be thick like paste
place small amount in your blender and whip for about two min,
it will become creamy and ready to fill your canolis
you can adjust the sugar and extract as you need
thats all up to you
you could buy canolis from your local bakery just ask them if they sell the shells
alone, im sure they will
and you have your self a wounderful treat for everyone to enjoy