INGREDIENTS

6 eggs, separated
175g caster sugar
2 tsp vanilla extract
450ml double cream, whipped until thick
Method
1. Whisk the egg whites (at high speed if using an electric mixer) until stiff but not dry. Add the
sugar, 1 tsp at a time, and continue whisking until the sugar has been incorporated and the egg-
white mixture is very stiff and glossy.
2. Put the egg yolks into a separate bowl and whisk at high speed with an electric mixer until the
mixture is blended thoroughly.
3. Gently fold the whipped cream, egg yolks, and vanilla extract into the egg-white mixture. Turn
into a large shallow freezerproof container, cover, and leave the mixture to freeze for 8 hours.
4. Transfer the ice cream to the refrigerator for about 10 minutes before serving so that it softens
slightly.