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Maple Ice Cream Veg CD DP 20mins plus freezing Serves 4 Cold Vegetarian Dessert Ices Gluten Wheat Free
Ingredients 4 Egg Yolks 150ml/5 fl.oz. Maple Syrup 300ml/10 fl.oz. Whipping Cream 1/2 teasp Vanilla Essence
Instructions 1. 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.
2. Stir this mixture into the rest of the hot syrup. Cook, stirring, over a low heat until thickened.
3. 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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