Home Made Ice Cream



  • 250 250 Millilitres Heavy Cream
  • 1 1 Cup Sugar
  • 4 Eggs


  1. Whip the cream until it becomes almost stiff. Add the sugar a bit at a time while continually whipping, till really stiff. Add the egg yolks one at a time.

  2. At this time add flavouring (Vanilla Essence or any other). Whip the egg whites until stiff, then fold in to the mixture. Pour into a freezer container , put it in the freezer and forget about it until about 6 hours. About half way through re-whip it to add more air and give it more volume and soft.