| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New England |
Desserts, Holiday |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Egg yolks |
| 1/2 |
c |
Pure maple sugar (medium amber grade is suggested for flavor) |
| 2 |
c |
Heavy cream, whipped stiff |
|
4 |
hours before serving. |
INSTRUCTIONS
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
Recipe from: Staffords in the Field, Choconia, New Hampshire Source: Yankee
Magazine's Christmas in New England, 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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