Whip the cream until it becomes almost stiff. Add  the sugar a bit at a time while continually whipping, till really stiff. Add the egg yolks one at a time.

At this time add flavouring (Vanilla Essence or any other). Whip the egg whites until stiff, then fold in to the mixture. Pour into a freezer container , put it in the freezer and forget about it until about 6 hours. About half way through re-whip it to add more air and give it more volume and soft.