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3 lg Egg yolks
1/2 c Pure maple sugar (medium amber grade is suggested for flavor)
2 c Heavy cream, whipped stiff
In a large bowl, beat the egg yolks until light colored and thick.
In a saucepan bring the maple syrup to a boil, but watch carefully, as it
will quickly bubble over once it begins to boil.
Slowly pour the hot syrup into the egg yolks, beating constantly.
When all is well mixed, let cool. Fold in the whipped cream and freeze 3 to
4 hours before serving.
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