Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Egg yolks |
| ⅔ cup | Maple syrup, heated |
| 1 pint | Heavy cream |
| 1 pint | Blueberries |
| 1½ quart | Mold. Freeze overnight. Be |
Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into remainder of berries. By Ruth Steins From Maple Dessert Recipes by Massachusetts Maple Syrup Producers Association P.O. Box 377 Ashfield, MA 01330