1. 1. Chill four glasses in the freezer for 45 minutes before beginning.

2. 2. In a medium bowl, lightly whip the heavy cream until soft peaks form.

3. 3. In another bowl, whisk the egg yolks with the sugar and punsch until the mixture is pale and holds stiff peaks.

4. 4. Gently fold the whipped cream into the egg yolk mixture until fully combined.

5. 5. Divide the mixture evenly among the chilled glasses.

6. 6. Place the glasses in the freezer for at least 2 hours, or until firm.

7. 7. Remove the glasses from the freezer 8 to 10 minutes before serving to allow them to soften slightly.

8. 8. Garnish each serving with fresh cranberries and mint leaves just before serving.