Maple Cream
eight to ten servings
1 cup maple syrup
1¹⁄₂ tablespoons flour
²⁄₃ cup water
2 egg yolks
¹⁄₁₆ teaspoon salt
1 teaspoon lemon juice
1 pint coffee cream
1 teaspoon vanilla
Note: If you have an electric range, use saucepan and cook on LOW or SIMMER heat, otherwise use double boiler.
Heat the syrup. Make a paste of the flour and water. Add hot syrup to paste, stirring constantly. Cook for about ten minutes, or until thickened. Add syrup mixture to well-beaten egg yolks and return to saucepan or double boiler and continue to cook, stirring constantly until it reaches the consistency of thin custard. Cool. Add salt, lemon juice and cream. Pour into freezing tray. When frozen, remove to bowl. Add vanilla and whip with an electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray and allow to finish freezing. See [page 4] for instructions on use of Cold-Control.
