_eight to ten servings_
1 cup maple syrup
1¹⁄₂ tablespoons flour
²⁄₃ cup water
2 egg yolks
¹⁄₁₆ teaspoon salt
1 teaspoon lemon juice
1 pint coffee cream
1 teaspoon vanilla
_Note_: If you have an electric range, use saucepan and cook on LOW or
SIMMER heat, otherwise use double boiler.
Heat the syrup. Make a paste of the flour and water. Add hot syrup
to paste, stirring constantly. Cook for about ten minutes, or until
thickened. Add syrup mixture to well-beaten egg yolks and return to
saucepan or double boiler and continue to cook, stirring constantly
until it reaches the consistency of thin custard. Cool. Add salt, lemon
juice and cream. Pour into freezing tray. When frozen, remove to bowl.
Add vanilla and whip with an electric or hand beater until mix becomes
light and creamy. Return quickly to freezing tray and allow to finish
freezing. See page 4 for instructions on use of Cold-Control.
[Illustration]