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1 c Maple syrup; (the real thing of course)
1 c Buttermilk; (low-fat is fine)
1 tb Lemon juice
1/8 ts Salt
1 c Heavy cream; whipped
Mix the syrup, buttermilk, lemon juice and salt. Pour into refrigerator
tray and freeze for about two hours, until firm. Break into pieces and turn
into a chilled bowl. Beat with hand or electric beater until smooth but not
melted. Fold in whipped cream. Return to tray and freeze until firm, about
two hours. Serves 4-6.
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