quick-vanilla-ice-cream
Serves 4-6
INGREDIENTS
- 6 eggs, separated
- 175g caster sugar
- 2 tsp vanilla extract
- 450ml double cream, whipped until thick
Method
- 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.
- Put the egg yolks into a separate bowl and whisk at high speed with an electric mixer until the mixture is blended thoroughly.
- 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.
- Transfer the ice cream to the refrigerator for about 10 minutes before serving so that it softens slightly.
Tip : Pregnant women, babies and young children, and the elderly should avoid eating raw eggs.
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