Yield: 1 quarts
Measure | Ingredient |
---|---|
1 cup | Hot maple ssirup |
4 \N | Eggs, seperated |
⅛ teaspoon | Salt |
1 pint | Heavy cream, whipped |
Pour maple sirup slowly over slightly beaten egg yolks. Add salt, cook until thickened and chill. Whip cream until smooth enough to hold a soft peak and fold into chilled micture. Fold in stiffly beaten egg whites and freeze until firm.
Submitted By KATHRYN CONE On 03-28-95