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Maple frango

Yield: 6 Servings

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

whipped stiff 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

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European Recipes from Italy, Spain, France and More