- 4 free-range eggs , separated
- 100g caster sugar
- 300ml double cream
- chocolate , fruit, vanilla or coffee extract (optional)
- cones , nuts, flakes, sauces, to serve
- STEP 1
Using an electric whisk, whisk the egg whites in a bowl until stiff peaks form. With the beaters still running, slowly whisk in the sugar. Continue whisking until the egg whites are stiff and glossy.
- STEP 2
Whisk the cream until soft peaks form. Fold the cream, yolks and your choice of flavour into the egg whites until combined. Freeze in a plastic container for at least two hours. Serve in cones topped with chopped nuts, flakes and some sauce, if you like.
Recipe from Good Food magazine, July 2017