This ice cream is very rich, but is nicely balanced by the whole blueberries and chunks of strawberries running through it.
- 6 large egg yolks
- 2 cups heavy (whipping) cream (35% m.f.)
- 1 cup pure maple syrup
- ¾ pint whole blueberries
- 1 cup hulled, chopped strawberries
- Beat yolks in a bowl until thick and pale yellow. Heat syrup in sauce pan over medium-high heat to boiling. Slowly add hot syrup to eggs to temper.
- Place eggs in top of double boiler or heat-proof bowl bowl over simmering water and cook, beating constantly until slightly thickened. Remove from heat and leave to cool.
- Beat cream until it forms stiff peaks and fold into the yolk mixture.
- Add to ice cream maker and use as directed. Add berries once ice cream is thick. Freeze in tupperware container until hardened.
- Serve with a drizzle of maple syrup or flaked maple sugar.
Next time I would macerate the berries before adding them. While they balanced out the heaviness of the ice cream, they were very cold to eat!