6. At this point, let’s begin beating the egg yolks with sugar using a hand mixer until we see a switch in color between a white and yellowish hue. This takes around five minutes to complete.
The next step is to remove the bowl from the refrigerator and allow the mixture to reach room temperature.
8. In the meanwhile, we whisk the cream in a separate dish. After that, we add the whipped cream, which must be very cold, and then we beat it with a hand mixer for three to four minutes until it forms peaks.
9. Place the mixture in the freezer for at least two hours to be hard before scooping and serving.
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