Whisk egg yolks and 1/4 C of the sugar over a double boiler until foamy. WHISK CONSTANTLY and do not curdle the eggs.
Whip cream to soft peaks in kitchen aid mixer with the whisk attachment. Slowly add remaining 1/4 C of sugar to the cream while whipping to stiff peaks.
Add egg mixture into molds and freeze on a level surface.
Portion size: 1 cup Yield/Servings: 12
From - Crooked Tree Arts Center cooking class with the chief from Pour in Petoskey.