Recipe - Maple Frango

3 lg Egg yolks
One half cup Pure maple sugar (medium
amber grade is suggested
for flavor)
2 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini