|Maple syrup||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs), chilled|
Beat egg yolks in small mixer bowl until thick and lemon colored.
Heat syrup just to boiling.
Pour about half of the hot syrup very slowly in a thin stream into egg yolks, beating constantly on medium speed.
Stir egg yolk mixture into syrup in pan.
Cook over low heat, stirring constantly, until slightly thickened.
In chilled bowl, beat whipping cream until stiff.
Fold in vanilla and egg yolk mixture.
Pour into refrigerator tray.
Freeze until firm, at least 4 hours.
If desired, garnish each serving with Chocolate Curls