Vanilla Ice Cream

1. 1

   Whisk sugar and egg yolks in the largest bowl until pale, creamy and doubled in size.

2. 2

   In a second bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

3. 3

   In a third bowl, whip the cream and vanilla beans until soft peaks form.

4. 4

   Gently fold the cream then then egg whites into the egg yolk mixture.

5. 5

   Freeze for at least 4 hours, stirring once every hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.