|4 larges||Fresh free range eggs separated|
|500 millilitres||Double cream|
1 Remove the seeds from the vanilla pod by scoring down the length and scraping the seeds out of each half.
3 Whisk the sugar with the egg yolks until pale, add the cream and whisk until soft peaks form. Don't over-whip.
4 In another bowl, whisk the egg whites with a pinch of salt until forming very firm peaks. Add the flavouring you have chosen and the egg whites, to the cream mixture and gently fold in. Immediately scoop the contents into a container. Cover with clingfilm and freeze until use.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.
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