Instructions: Whisk the heavy cream and 100% Pure Maple Syrup until stiff. Gently heat the light cream, vanilla extract, confectioner sugar and milk in a heavy saucepan, stirring continuously until sugar is dissolved, then stir in the heavy cream mixture. Pour into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk, and add the finely chopped ginger and rum (optional). Return to the container and freeze until firm. Serve with 100% Pure Maple Syrup.

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