Bring maple syrup to a fast rolling boil, boil 3 minutes and cool 5 minutes. Beat the egg yolks until light and pale yellow then pour the syrup slowly on top, beating constantly. Cook over very low heat until the ingredients have the texture of a custard. Stir constantly and do not boil.

Let the mixture cool and whip the cream and egg whites until stiff. Fold into the custard and pour into an oiled mould. Cover with foil paper and freeze. Take from the refrigerator 15-20 minutes before serving. Top with a small macaroon or whipped cream.

glasses or parfait glasses.

Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries