Brandy Ice Cream
4 Eggs; separated
100 grams Caster sugar
300 milliliters Double cream
2 tablespoons Brandy
Whisk the egg whites on fast speed, using an electric whisk, until a light meringue. Beat in the sugar, still on a fast speed, a little at a time until a thick meringue, fold in the egg yolks. Whisk the brandy and cream until thick. Fold into the meringue mixture. Freeze in a flat polythene box overnight, for at least 12 hours.
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