3 eggs, separated
3/4 cup caster sugar, divided in half
1-1/2 cups cream
1-1/2 teaspoons good vanilla essence/extract
Yield: about 1-1/2 litres/quarts
Beat the egg yolks with half the sugar in a large bowl until very thick and light in colour. Set aside. Beat the egg whites until soft peaks form; add the other half of the sugar in two lots, beating well in between, to form a meringue. The meringue mixture should end up very stiff and glossy. Gently fold the meringue into the egg yolk mixture. Set aside. Whip the cream with the vanilla essence until very thick. Gently fold into the egg mixture. Pour into a 2-litre/quart container, cover and freeze until solid (several hours, preferably overnight).