Put cheese and egg yolks through a sieve or food mill. Heat cream just slightly to warm slightly. (the old boiling method was to kill bacteria I think) Cream butter and sugar and mix In rest of ingredients. Allow to mellow in refrigerator at least overnight for flavours to blend.
* (best made by letting one litre of buttermilk sit on the counter overnight, then pour into pot and let sit on lowest heat on stove for about 2 hours until curds and whey separate. You can save the whey for bread baking or drink it or throw it out. Line a sieve with cheese cloth or a paper towel. Pour the curds into it to drain over a large bowl or measuring cup. Let drain thoroughly and use right away or refrigerate or freeze))
