My mother-in-law introduced me to this recipe originally for Maple Mousse, which she cleverly turned into Maple Ice Cream. She adds walnuts, I do not. As you like it.
1 Cup maple syrup
4 egg yolks, beaten
2 cups whipping cream
Mix yolks and syrup in a saucepan.
Heat until it comes to a boil and thickens, stirring constantly. Chill.
Strain with a fine strainer to remove any lumpy bits of egg. Whip the cream and fold into the syrup mixture. At this point, you can put it in an ice cream maker, or simply pour it into a sealed container and freeze. Yum! I must say, it is quite fine with my Saskatoon Gingerbread Cake as well.