Maple Nut Ice Cream
3 eggs, separated
1 cup maple syrup
1/2 tsp. salt
1 cup whipping cream
1 cup milk
1/2 cup nut meats
Beat egg yolks, add maple syrup and beat 2 minutes longer. Cook in top of double boiler until soft custard is formed, stirring constantly. Cool. Beat egg whites and salt together until stiff. Whip cream until stiff. Combine milk and custard, beat well. Fold whipped cream and egg whites together and add to custard. Add nuts. Place in refrigerator tray and freeze until almost firm, remove to chilled bowl and beat well. Return to tray and freeze until firm.
1 cup maple syrup
1/2 tsp. salt
1 cup whipping cream
1 cup milk
1/2 cup nut meats
Beat egg yolks, add maple syrup and beat 2 minutes longer. Cook in top of double boiler until soft custard is formed, stirring constantly. Cool. Beat egg whites and salt together until stiff. Whip cream until stiff. Combine milk and custard, beat well. Fold whipped cream and egg whites together and add to custard. Add nuts. Place in refrigerator tray and freeze until almost firm, remove to chilled bowl and beat well. Return to tray and freeze until firm.
posted by Ken @ 9:39 AM
1 Comments:
At 9:50 AM,
Nan said…
I think it's great that you have kept and treasured your grandmother's recipes. I'm sure she would be pleased to be remembered in this way. Thanks for sharing.
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