Ingredients
- 2/3 cup maple syrup, heated
- 4 eggs, lightly beaten
- 2 cups heavy cream, whipped into stiff peaks
- 1/4 tsp.salt
Directions
Pour the hot maple syrup in a fine stream onto the lightly beaten eggs, beating briskly and constantly. Pour the mixture into the top of a double boiler and, stirring constantly, cook over simmering water until the mixture coats the spoon. Cool, then add the whipped cream with the salt. Freeze for about two and a half hours.
Makes about one quart
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Submitted 6/13/05.
Source: Classic Desserts
Submitted By: Eileen Werth
crzylegs@erols.com
Maple Parfait