The Easiest Vanilla Ice Cream – Ever

I discovered this recipe more than twenty years ago; what’s not to love about vanilla ice cream that you can make in about ten minutes flat. With thanks to the genius of John Tovey, whose recipe this is:

4 Eggs, separated
100 grams Icing Sugar
1 Teaspoon Vanilla Essence
300 ml Double Cream

In a clean metal bowl beat up the egg whites until gently stiff and then slowly beat in the icing sugar, a tablespoon at a time. When the mixture is nice and fluffy once again, beat in the egg yolks, one at a time, followed by the vanilla essence.

In a separate large bowl, lightly beat up the double cream and then fold the cream and egg white mixtures together. The two should be of the same consistency as this helps them to combine more evenly. Freeze in a large container or ice cream bombe tin. This ice cream is always soft to serve.

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