6 egg yolks
1 pint heavy cream
3/4 cup maple syrup, heated
1 pint blueberries
In double boiler, beat egg yolks until thick. Whisk in
the maple syrup, then cook over simmering water until the mixture begins
to thicken. Remove from the heat and let cool. Whip the heavy cream
until stiff peaks form, then fold this into the yolk/syrup mixture.
Fold in half the berries and freeze in a mold. Serve with the remainder
of the berries as garnish.
