Caramel Sundae with Popcorn

Whip the heavy cream with an electric mixer until stiff peaks form.

Set the whipped cream aside.

In a separate bowl, whisk the egg yolks with the sugar.

Beat the yolks and sugar until the mixture is pale and smooth.

Add the melted white chocolate to the egg yolk and sugar mixture.

Gently fold the whipped cream into the white chocolate mixture.

Gently fold in the egg whites (assuming the original process implied using whipped egg whites, common in freeze/no-churn recipes, although 'gemas' (yolks) were listed, this step often implies meringue), stirring gently.

Fold in the caramel popcorn.

Add the caramel sauce, mixing lightly.

Pour into a loaf pan and freeze for 3 hours.

Serve the sundae with scoops of ice cream and top with additional caramel sauce and semi-sweet chocolate.

Add caramel popcorn and an ice cream cone wafer (optional).