1. Chill a 1 quart mixing bowl in the freezer for 15 minutes. 2. Heat the maple syrup in the microwave or stovetop until very hot but not boiling. 3. Keep warm. 4. In a 2 quart mixing bowl beat the egg white with electric mixer until it begins to thicken. 5. Slowly add the hot ample syrup, beating continually. 6. Continue beating until mixture is thick and shiny like a meringue, about 4 minutes. 7. Quickly rinse and dry beaters. 8. In chilled bowl beat the cream until stiff, incorporating as much air as possible as you whip, usually about 3-4 minutes. 9. Gently fold the whipped cream unto the egg mixture. 10. Pour into a 1 quart mold. 11. Freeze for at least 2 hours. 12. Keeps frozen for several days. ---------------------------------------------------------------------------
Nutrition
Ingredients
