Recipe adapted from Massachusetts Maple Producers Assn.
serves 5

6 egg yolks
1 pint heavy whipping cream
3/4 cup maple syrup -- heated
1 pint blueberries

Beat yolks in the top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool slightly, then refrigerate 2 hours.

Beat whipping cream until it forms stiff peaks and fold into the cool yolk mixture. Fold in half of the berries. Pour into 1-1/2 qt. dish or mold, or pour into individual cups or glasses. Freeze overnight. Before serving, garnish with remainder of berries.