|Maple syrup||1 1⁄3 Cup (21.33 tbs)|
|Eggs||4 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
|Lemon juice||1 Teaspoon|
Bring syrup to a boil.
Beat egg yolks until thick.
Stir syrup very slowly into the eggs.
Cook in double boiler until thickened.
Remove from heat.
Beat egg whites with salt.
Fold in whipped cream.
Add lemon juice.
Pour into freezer trays or shallow serving bowl.
Freeze until mushy.
Refreeze until firm.