Source: Martha Stewart Living, December/January 1997
- 6 large egg yolks
- 1/3 cup sugar
- 1/3 cup Calvados
- 2 cups heavy cream
In bowl of electric mixer, beat eggs until pale and thick. Gradually add sugar; beat until fluffy. Slowly add Calvados, and combine.
Hold bowl over, but not touching, pan of simmering water. Whisk until shiny and thick, about 8 minutes. Return to mixer; beat on medium speed until cool, about 10 minutes.
In a chilled bowl, whip cream until soft peaks form. Add one-fourth of the whipped cream to egg mixture; whisk. Fold in remaining whipped cream. Transfer to a 9-by-13-inch metal pan. Cover; freeze for 3 to 4 hours.