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Use 3 bowls
lst bowl 4 egg whites – Beat till stiff, add ¼ cup any sugar, beat again
2nd bowl 4 egg Yolks – Beat till frothy with another ¼ cup any sugar
3rd bowl Beat 300 ml Cream until fairly stiff
Put contents of bowl 1 and bowl 3 into bowl 2.
Fold in with metal spoon.
Pour into 2 litre ice cream box and freeze approx 6 hours.
No need to beat again
How easy is that!
You can add stuff to it just before freezing – tinned caramel – grated chocolate – dash of vanilla essence – but it is super as it is.
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