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Frozen Maple Cream |
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Serves: 6 Print this Recipe4 eggs yolk 1/2 cup maple syrup or maple-flavored syrup 1 1/2 cups whipped cream 1/2 teaspoon vanilla extract 1/3 cup walnuts chopped In a small mixer bowl at high speed, beat egg yolks for 5 minutes or until thick and pale yellow. In a small saucepan, heat syrup just to a boil. Pour hot syrup in a slow thin stream into egg yolks while continuing to beat on low speed. Pour mixture back into saucepan. Stirring constantly over low heat, cook for 5 minutes or until slightly thickened. Remove from heat and cool completely. In a small mixer bowl at medium speed, beat 1 cup of the whipping cream and vanilla until stiff. Fold whipped cream into maple mixture with 1/4 cup of the nuts. Mound into six dessert dishes. Cover and freeze at least 4 hours or until firm. To serve, beat remaining 1/2 cup whipping cream and top each dessert with a dollop of whipped cream and a sprinkling of the remaining nuts. Can be eaten straight from the freezer. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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