Ingredients:
¾ cup Plew Farm maple syrup
3 eggs (separated)
1 ½ cups whipping cream
1 teaspoon vanilla
1/16 teaspoon salt
Directions:
Heat maple syrup in double boiler. Add maple syrup slowly to well beaten eggs yolks and return to double boiler.
Beat until the mixture is thick and light.
Pour into stiffly beaten egg whites. Chill thoroughly.
Add whipped cream, salt and vanilla to custard. Mix thoroughly and pour into refrigerator freezing tray. Freeze without stirring.
8 to 10 servings
Recipe from Marion A. Little