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Makes 3 pints.
1 qt. cream pinch of salt
1/2 cup granulated maple sugar
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
1/4 cup maple syrup
Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt.
Chill overnight in a glass container.
Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks.
Pack and freeze until hard.
Massachusetts Maple Producers Assn www.massmaple.org/
Submitted by Judy Haupt and Tom McCrumm
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