Beat the egg yolks with the sugar until they are frothy and very light yellow. Better to let it beat a few minutes longer. In another bowl, whip the cream very stiff.
If you want, you can change the basic recipe with a wide variety of ingredients, for example half and half if you mix some with fruit. The “flavor ingredients” (fruits, yoghurt and fruits, chocolate crumbs) are added to the sugar-egg mixture and stirred until the sugar has dissolved.
Then the cream is mixed in and the entire mixture is transferred to a bowl or can and placed in the refrigerator for at least four hours. Stir again and again. An ice machine is even better here, of course.
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