This is an anytime, any season pantry frozen treat -- no ice cream machine required. Spence serves it year-round at Amis in Philadelphia, on blueberry tarts and in hot fudge sundaes, over spiced pound cake and yeasted waffles, and blended into maple milkshakes. Adapted from <strong><a title="amisphilly.com" href="http://amisphilly.com/">Amis Restaurant</a></strong> in Philadelphia, PA. Note: The eggs in this recipe aren't cooked. Just buy them from a trustworthy source -- Spence's come from Green Meadow Farm in Gap, PA -- or you can use pasteurized eggs.

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