top of page



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.

Hero Image 4.png
Maple Leaf7.png

of Plum Creek

Weiss Woods

Wisconsin's Finest

Maple Syrup

bottom of page