In a small saucepan, combine the egg yolks, sugar, and water.

Cook over low heat, stirring constantly, until the mixture has thickened.

Remove from heat and allow to cool completely.

In a separate bowl, whip the whipping cream until stiff peaks form.

Gently fold the cooled egg yolk mixture into the whipped cream.

Fold in the lingonberry sauce or cranberry-orange relish.

Pour the mixture into a 9x5x3 inch loaf pan.

Cover the pan and freeze for at least 8 hours, or until firm.

Remove the ice cream from the freezer 10 minutes before serving to allow it to soften slightly.

Serve each portion topped with whipped cream and grated chocolate, if desired.