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1 cup maple syrup 
2 egg whites, at room temperature 
Pinch of salt 
1 cup heavy cream 

Pour the syrup into a 1-quart saucepan and place over medium heat. Meanwhile, beat the egg whites with the pinch of salt until they hold firm peaks. Watch the syrup carefully. It is ready when the large bubbles turn into smaller bubbles and the temperature of the syrup reaches 260 degrees on a candy thermometer. At this point, the syrup will "spin a thread" when dropped from a spoon about 8 inches above the saucepan. Remove immediately from the heat. Beating constantly with an electric mixer, pour the hot syrup in a thin, steady stream into the egg whites. In a separate bowl, beat the cream, preferably over a bowl of ice to get greater volume, until it forms soft peaks. Fold the cream into the maple-egg white mixture. Spoon into a pretty bowl or sherbet glasses and freeze for at least 4 hours before serving. Serves 6