|Maple syrup||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
|Salt||To Taste (Few Grains Required)|
Heat syrup in top of double boiler and pour slowly into beaten egg yolks.
Return to double boiler and cook for 3 minutes.
Beat until creamy.
While still hot, fold mixture into stiffly beaten egg whites.
Fold whipped cream, salt and vanilla into chilled mixture.
Freeze in refrigerator teay until firm.
Garnish with whipped cream and nuts.