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Whisk the heavy (double) cream and 100% Pure Maple Syrup until stiff. Gently heat the light (single)
cream, vanilla extract (essence), confectioners' (icing) sugar and milk in a heavy saucepan, stirring
continuously until sugar is dissolved, then stir in the heavy (double) cream mixture. Pour into a
container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a
whisk, and add the finely chopped ginger and rum (optional). Return to the container and freeze
until firm. Serve with 100% Pure Maple Syrup.
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