4 lg. eggs, separated
1 c. maple syrup
1/2 tsp. vanilla
1 1/2 c. whipping cream

Beat egg yolks in a large bowl; add maple syrup. Blend well. Cook over LOW HEAT until the consistency of soft custard. Add vanilla, allow to cool. Whip cream, fold into cooled maple mixture. Beat egg whites until stiff. Fold into maple mix. Freeze. Top with whipped cream and toasted almonds. "It doesn't get much better."