Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Egg yolks -for flavor)
1/2 c Pure maple sugar (medium 2 c Heavy cream, whipped stiff
-amber grade is suggested

In a large bowl, beat the egg yolks until light colored and thick.

In a saucepan bring the maple syrup to a boil, but watch carefully,
as it will quickly bubble over once it begins to boil.

Slowly pour the hot syrup into the egg yolks, beating constantly.

When all is well mixed, let cool. Fold in the whipped cream and
freeze 3 to 4 hours before serving.

Recipe from: Staffords in the Field, Choconia, New Hampshire Source:
Yankee Magazine's Christmas in New England, 1995 Typed in MM format
by J. Matthews, 10/95
Submitted By SAM LEFKOWITZ On 10-13-95

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