Makes 2 litres
1 tbsp vanilla paste
8 eggs
200g caster sugar
600ml double cream
Separate the white and yolk of all the eggs, putting the whites in a large glass bowl and the yolks in a small bowl. Whisk the egg whites with an electric whisk for 2 mins, until firm. Add the sugar, a spoonful at a time, whisking on low power for 4 mins until the mixture makes stiff, glossy peaks.
In another large bowl, whisk the cream and vanilla paste for 5 mins, until it just thickens and is still soft. Whisk in the egg yolks. Fold the egg whites into the mixture, smoothing down any lumps of egg white until it is all combined. Transfer to a 2-litre sterilised container, cover with a lid and freeze overnight before serving.
A choice of flavours
Any-berry ripple
Make the vanilla ice cream and transfer to the sterilised container. Blitz 300g berries in a food processor into a rough purée. Spoon the purée over the ice cream in zigzags. Cover with a lid and freeze overnight before serving.
Triple chocolate
Make the vanilla ice cream recipe using only 450ml of cream and one fewer egg. Before whisking the egg yolks into the cream, break 150g milk chocolate into a heatproof bowl. Sit the bowl over a pan of barely simmering water. Allow the chocolate to melt, stirring occasionally. Make sure the bottom of the bowl does not come into contact with the water, and no water comes into contact with the chocolate. Add the melted chocolate to the cream and yolk mixture instead of the vanilla paste. Mix thoroughly. Continue to fold the egg whites and cream mixture together, then add 100g white and 100g dark chocolate chips. Transfer to the 2-litre sterilised container, cover with a lid and freeze overnight before serving.
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