Serves: 6
Total Calories: 344
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 Frozen Maple Cream recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.
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