Add part of the sugar to creams and the rest to eggs. Whip creams and eggs in separate bowls. Combine whipped creams, eggs and other ingredients and mix them carefully together. Put in the freezer.

Admin note: From the USDA website: “To make a recipe safe that specifies using eggs that aren’t cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.” In this recipe, you would add the eggs to part of the cream to heat to pasteurization level; cool then continue with the recipe.