For Simple Vanilla Ice Cream you will need...

4 egg whites
300ml double cream
8tbsp icing sugar
1tsp vanilla essence

Here's how...

This recipe originates from the St Ivel Book of Cream Cookery, and was written before people had home freezers. In the original recipe it says "turn the fridge onto its coldest setting" - though even with the advent of freezers, it is better to leave the ice cream over night to set.

Whisk the whites until stiff, use a large bowl as they will get a lot bigger as you whisk. Use an electric whisk if possible: you can do this with arm power, but it takes time and a effort.

In a separate bowl, whisk the cream until stiff (the whisk should leave a peak in the cream when removed), and combine with the icing sugar and flavourings*, sifted. Then carefully fold the egg whites in a little at a time,making sure not to squash the air out.

Pour the mixture into empty ice cream cartons or plastic lunch boxes. You must use a container with a sealing lid, as this removes the risk of ice crystals forming in the ice cream, which can spoil it. Put the ice cream into the freezer overnight until set.

When ready to serve, remove from the freezer 10 minutes before eating to soften.

You will not need the egg yolks in this recipe, but you can use them in cakes, pastry or making lemon curd. They will keep in a small dish, covered, for 1 day in the fridge.

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