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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
Submitted by Judy Haupt and Tom McCrumm 


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