Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Fold through the lollies, cookies and a few drops of colouring. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Makes 2 litres.
+ To crush the lollies and cookies, place in a tea towel and lightly crush with a rolling pin.