Maple-Almond Ice Cream

1. 1

   Advance preparation:

2. 2

   Beat egg yolks well; stir in syrup. Cook and stir over low heat until mixture thickens.

3. 3

   Cool well. Whip evaporated milk to soft peaks; fold into syrup mixture.

4. 4

   Beat egg whites and cream of tartar until stiff peaks form.

5. 5

   Fold into syrup mixture along with almonds.

6. 6

   Pour into two 3-cup refrigerator trays; freeze firm.

7. 7

   Makes 6 cups.

No nutritional information available.

No additional tips available.