- 4 oz sifted icing sugar
- 1/2 pint double cream
- few drops vanilla essence
- 4 eggs seperated
Whisk egg whites til stiff, then whisk in icing sugar a little at a time.
Whisk cream til forms soft peaks, then fold into meringue mixture with the egg yolks and vanilla essence.
This amount will just about squeeze into a Carte D'or ice cream container.
I love this recipe cause apart from it being the most deliciously creamy ice cream......it's so simple to make....no messing about taking out of the freezer to re-beat.
Make it........Freeze it.....Eat it
Possibly all on the same day!!