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Maple Parfait (Yolks of four eggs)

Yolks of four eggs, three-fourths of a cupful of maple syrup, one pint of sweet cream well whipped. Beat the yolks until very light, add syrup slowly, mixing well. Place over fire in double boiler until it thickens enough to coat the spoon well. Remove and beat with beater until cold. It will, or should be, very light. When quite cold, add the whipped cream. Mix well and put in mould and pack in freezer for four hours without turning freezer. This will fill about a three-pint mould.