Philly Ice Cream

1. 1

   Using an electric beater, whisk egg whites until soft peaks form.

2. 2

   In a seperate bowl, beat cream cheese until smooth, mix in the cream, egg yolks, vanilla essence and castor sugar.

3. 3

   Fold in whipped egg whites.

4. 4

   Pour mixture into a 23cm fluted ring tin (alternatively a 7-cup pudding basin or 23cm round cake tin may be used).

5. 5

   Freeze overnight until firm.

6. 6

   Invert onto serving dish and decorate with berries.

No additional tips available.