Ingredients
- 1 qt cream
- 1/2 c granulated maple sugar
- 1/2 c maple sugar (chopped hard)
- 1/4 c maple syrup
- 1/2 c walnuts (chopped)
- 1 pinch salt
Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass container. Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard. Makes 3 pints. By Judy Haupt and Tom McCrumm From Maple Dessert Recipes by Massachusetts Maple Syrup Producers Association P.O. Box 377 Ashfield, MA 01330
