2 egg yolks
1/2 cup maple syrup
1 pink vanilla ice cream
1/4 cup chopped nuts
2 egg whites
1/2 teaspoon salt


Beat 2 egg yolks until thick and lemon color, in the top of a double boiler. Beat in 12/ cup maple syrup until smooth. Place over hot water, stir constantly and cook until thickens. Remove from hot water and cool. Place1-pint vanilla ice cream in the refrigerator (not freezer area) until mushy. Fold maple mixture and 1/4 cup chopped nuts into 2 egg whites (stiffly beaten) with 1/2 teaspoon salt. Now fold in ice cream and mold in large, different colored, paper muffin cups, set in an empty ice tray. Put in freezer unit. 

Make 8 cups. For 12 multiply recipe by 1 1/2. 

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