Title: Maple Frango
Categories: Maple Egg Dessert
Yield: 6 Servings

3	lg	Egg yolks
1/2	c	Maple syrup
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. WATCH carefully! The syrup will quickly bubble over once it comes to a 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.

Staffords in the Field, Chocorua, NH From Yankee Magazine's Christmas in New England (1995)

MMed by Dave Sacerdote, 1/96

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