Maple Ice Cream
20mins plus freezing
Cold Vegetarian Dessert Ices Gluten
fl.oz. Maple Syrup
fl.oz. Whipping Cream
teasp Vanilla Essence
Beat egg yolks until thick and lemon coloured - about 5 minutes. Heat syrup
until nearly boiling and pour about half of it very slowly in a thin stream into
the egg yolks, beating constantly.
Stir this mixture into the rest of the hot syrup. Cook, stirring, over a low
heat until thickened.
Beat the cream and vanilla in a chilled bowl until stiff. Fold it into the egg
yolk mixture. Pour into a freezing tray, and freeze until firm -about 4 hours.
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