You’ll Need:

• 2 cups heavy whipping cream
• ¼ teaspoon salt
• Beater and bowl
• 4 eggs
• 2/3 cup maple syrup
• Pyrex measuring cup
• Double boiler
• Large serving bowl
• Plastic wrap to cover bowl

Beat the cream and salt until it forms heavy peaks. Place in a covered bowl and refrigerate. Lightly beat the eggs. Pour the syrup into the Pyrex measuring cup and heat in the microwave until hot but not boiling. Begin beating the eggs again and, holding the measuring cup about a foot above the bowl of eggs, pour the hot syrup into the eggs in a thin, steady stream. Pour the mixture into a double boiler and cook over simmering water until the mixture coats a spoon. Pour into serving bowl and cool. Gently fold in whipped cream. Cover with plastic wrap and freeze for at least three hours before serving.