6 egg yolks
3/4 cup (175mL) pure maple syrup
dash of salt
2 cups (500mL) whipping cream
- Combine egg yolks and maple syrup and salt in top of double boiler and cook until thickened, stirring constantly (approximately 10 - 15 minutes). When custard coats the back of a spoon, remove from heat. Pour into a large bowl and beat with wire whisk until cooled, custard will appear light and frothy. Set aside.
- In a mixing bowl whip the cream until thickened, but not stiff. Gently fold the whipping cream into the custard until blended. Pour into 8 individual serving dishes, or one 10-inch (25-cm) pyrex mold and place in freezer for at least 6 hours. Remove when ready to serve and garnish with whipped cream and fresh mint leaf.
- Makes 8 servings.