- 3 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- 1 teaspoon almond extract
- 2 cups heavy whipping cream
For the blueberry puree:
- 2 cups blueberries
- 2 tablespoons powdered sugar
To make the blueberry puree, combine the blueberries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain with a mesh strainer and set aside.
Place the eggs, egg yolk, almond extract and sugar in a heat proof bowl set over a pan of barely simmering water. Using a hand held mixer, beat the mixture for 6-8 minutes until it it pale and thickened. Remove from heat and beat for an additional 6-8 minutes until cool.
In a separate bowl, beat the whipping cream until thick. Gently fold into the egg mixture until smooth. Pour into a 3 quart capacity dish. Spoon the blueberry puree over the top and use a spatula to gently fold it into the cream.
Place in the freezer and freeze for 6 hours or overnight.
Calories: 346kcal, Carbohydrates: 28g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 192mg, Sodium: 49mg, Potassium: 101mg, Fiber: 1g, Sugar: 25g, Vitamin A: 1049IU, Vitamin C: 4mg, Calcium: 56mg, Iron: 1mg