Combine egg yolks and sugar in a bowl. Beat well until the mixture is whitish and creamy.
In a separate bowl, whisk the cream into stiff peaks. (If you put this bowl inside another bowl filled with ice water, the cream will stiffen better.)
Combine the egg mixture, whipped cream, and vanilla essence and stir well.
In the same bowl or in a separate container, chill to set in the freezer (mix once or twice midway through freezing). It's done when the cream is firm.
Story Behind this Recipe
This is my mom's homemade recipe I remember from my childhood. I recommend this degree of sweetness for early autumn rather than at the height of summer.
The temperature will affect the whipped cream. If you whisk in a bowl set in ice water, the cooler condition will help the peaks form better. Since this is made with fresh egg yolk, consume it quickly while it's delicious!