1 qt Cream 1/2 c Granulated maple sugar 1/4 c Maple syrup 1 x Pinch of salt 1/2 c Chopped walnuts 1/2 c Chopped hard maple sugar 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. Makes 3 pints. By Judy Haupt and Tom McCrumm From Maple Dessert Recipes by Massachusetts Maple Syrup Producers Association P.O. Box 377 Ashfield, MA 01330