Maple-Almond Ice Cream - cooking recipe

Ingredients

3 egg yolks
3/4 c. maple-flavored syrup
1 (5 1/3 oz.) can evaporated milk, chilled icy cold (2/3 c.)
3 egg whites
1/4 tsp. cream of tartar
1/2 c. chopped almonds, toasted

Preparation

Advance preparation:
Beat egg yolks well; stir in syrup. Cook and stir over low heat until mixture thickens.
Cool well. Whip evaporated milk to soft peaks; fold into syrup mixture.
Beat egg whites and cream of tartar until stiff peaks form.
Fold into syrup mixture along with almonds.
Pour into two 3-cup refrigerator trays; freeze firm.
Makes 6 cups.