1 pint heavy cream4 eggs
2 C. maple syruptoasted walnuts
Whip heavy cream and set aside in refrigerator. Beat eggs in large mixing bowl and set aside. Boil maple syrup in larger heavy saucepan until it forms a 2-inch “hair” when dripped from a fork. Beating the eggs, slowly add syrup. Cool. Fold into whipped cream and freeze. Garnish with toasted walnuts.