Ingredients
- 950 ml cream
- 100 gr granulated maple sugar
- 100 gr maple sugar (chopped hard)
- 80 gr maple syrup
- 60 gr walnuts (chopped)
- 1 gr salt
Scald cream, dissolving into it the half cup maple sugar and quarter cup maple syrup (or use 0.75 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
