Iced Maple Cream with Berries

3 large egg yolks
3/4 cup chilled whipping cream, divided
1/3 cup pure maple syrup
1/4 teaspoon maple extract
2 tablespoons raspberry jam
3 cups mixed berries (blackberries, raspberries and blueberries)

Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over
saucepan of simmering water. Whisk constantly until candy thermometer
registered 175F degrees, about 3 minutes. Remove bowl from over water.
Using electric mixer, beat mixture until cool and thick, about 3 minutes.
Whip remaining 1/2 cup cream and maple extract in large bowl to soft
peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream
until firm, at least 6 hours or overnight. Whisk jam in medium bowl to
loosen. Add berries, toss to coat and let stand 15 minutes. Spoon berry
mixture into dishes and top with maple cream.

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