Serves 2


Prep: 15 mins

Cook: 5 hours


  •  4 Eggs

  • 2 x 1/4 cups Castor sugar  

  • 1 Vanilla pod or tsp of vanilla paste

  • 1 1/4 Cream 1 ¼ cups 


Separate the eggs and split the sugar into 2 x 1/4 cups.

Beat the egg whites until stiff peaks form and gradually add the first measure of sugar, one spoonful at a time. Beat until each spoonful of sugar dissolves before adding the next.

In a separate bowl beat egg the yolks and the second measure of sugar until thick and the colour has lightened to a pale colour.  Scrape the seeds from the vanilla pod and add to the yolks.

Fold the egg yolks into the egg white mixture.

Whip the cream until thick.  This shouldn’t be more than soft peaks, then fold into egg mixture, with any other flavourings.


Pour the ice cream into a shallow container, cover and freeze until firm.

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