Pour the cold heavy cream into a mixing bowl and begin whipping using a hand mixer or whisk until soft peaks form, ensuring the texture remains smooth and not overbeaten.

Carefully separate the egg yolks and gently add them into the whipped cream mixture.

Fold the yolks into the cream slowly using a spatula, maintaining the airy texture without deflating the mixture.

Transfer the mixture into a freezer-safe container and smooth the top evenly.

Place the container in the freezer for 3–4 hours, stirring once halfway through to maintain a creamy consistency.

Remove from the freezer and let it sit for a few minutes before scooping and serving.