Maple Frango

         Yield: 6 Servings
    Categories: Holiday, Desserts

      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.
  
  Recipe from: Staffords in the Field, Choconia, New Hampshire Source: Yankee
  Magazine's Christmas in New England, 1995