MAPLE FRANGO

¾ Cup PURE MAPLE SYRUP

1/8 Tsp Salt

1 TSP Powdered Sugar

3 each Egg Yolks

3 each Egg Whites

1 ½ Cups Whipping Cream

½ Cup Chopped Pecans


Scald in a heavy pan the maple syrup, slat and sugar. Beat egg yolks and add slowly to the hot syrup stirring constantly. Return to the pan and cook over low heat for 15 minutes till nicely thickened. Stir while cooking. Beat 3 egg whites until stiff buy not dry. Fold into the syrup mixture which has cooled somewhat. Whip ½ cups of whipping cream and fold into the mixture. Pour into flat pan and freeze. Beat when partially frozen then refreeze. Store in covered container in freezer if not using immediately. Serve topped with chopped pecans if desired.


Image by Keith Misner
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Award Winning Grade A Medium Amber Wisconsin Maple Syrup.

 

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