Created by chef Brad Spence of Amis Restaurant in Philadelphia, PA. This is an anytime, any season pantry frozen treat -- no ice cream machine required. Spence serves it year-round at Amis, on blueberry tarts and in hot fudge sundaes, over spiced pound cake and yeasted waffles, and blended into maple milkshakes. Adapted from Amis Restaurant 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. Cooking time is minimum freezing time.