4 good size eggs 4oz/100g caster sugar [I use golden granulated] 1/2pt/300ml double cream 1teaspn vanilla essence [NOT flavouring]
1. Seperate the eggs. Place yolks in small bowl and beat well. Whisk egg whites until stiff, then whisk in the sugar 1 teaspn at a time.
2. Whip the cream until it forms soft peaks, then fold in the egg white with the yolks and vanilla essence.
3. Turn into a 2 1/2 pt [1.4lt] container, cover & freeze until solid.
To serve: remove from freezer and at leave at room temperature for about 5-10 minutes before serving. =================================================
VARIATIONS: Omit vanilla and fold in at end of step 2: ..... Coffee & Brandy - 2 tbsp coffee essence and 2 tbspn brandy Bailey' s - 4-5 tbspns gently folded into whipped cream before adding egg white & yolks Fresh Lemon or Lime - grated rind and juice of 2 lemons or limes. Fresh fruit - 1/4 pt 150 ml sieved puree of soft fruits e.g. raspberry, blackberry, strawberry, loganberry, gooseberry. N.B. Blackberries & gooseberries should be cooked before pureeing, others are best pureed [liquidised] raw. Tutti Frutti - 4oz / 100gm mixed chopped glace pineapple, raisins, dried apricots, cherries and angelica, all soaked overnight in 4 tbspn brandy.