Gloria Stuart's career spanned decades and decades. From making movies like Kid Millions in 1934 with Eddie Cantor to her stunning appearance in 1997's Titanic, Stuart was a part of Hollywood for a long long time. Here is her receipe though for her dessert called Cream Vermont...
Cream Vermont
Ingredients:
1 cup pure maple syrup8 egg yolks
2 cups whipped cream
½ chopped nutmeats (I used walnuts)
½ chopped nutmeats (I used walnuts)
Heat syrup in a double boiler until a slight coating forms on the surface.Beat yolks with rotary beater until thick and lemon-colored.
Pour one-third of syrup over yolks, stirring constantly.
Pour this mixture slowly over remaining syrup in the double boiler, stirring constantly until mixture coats a metal spoon.
Place in freezer tray until frozen to a mush.
Fold in whipped cream and nuts and return to freezer tray.
Freeze without stirring. Serves 10.
Pour this mixture slowly over remaining syrup in the double boiler, stirring constantly until mixture coats a metal spoon.
Place in freezer tray until frozen to a mush.
Fold in whipped cream and nuts and return to freezer tray.
Freeze without stirring. Serves 10.
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