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Basic ice cream

Ingredients 3
Servings 8


  • 6
    extra-;large eggs, separated
  • 190
    castor sugar, divided in half
  • 250
    cream, chilled


Place the egg whites, yolks and cream in three separate mixing bowls. Whisk together the egg yolks and half the castor sugar until light and creamy. (Flavourings are added at this stage.) Whip the cream until soft peaks are formed and fold into the egg yolk mixture. Finally, beat the egg whites until foamy, add the remaining castor sugar by the spoonful while beating continuously and beat until stiff and glossy. Fold into the egg yolk and cream mixture, pour into a container, cover and freeze until solid. Remove the ice cream from the freezer about half an hour before serving.

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