1 tsp vanilla extract
140g caster sugar
300ml pot lactose free double cream
Serves - 6
Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk until light and foamy.
Clean the whisk, then in another bowl whisk the egg whites, gradually adding the caster sugar until it is thick and glossy, a bit like making meringues.
Lightly whip the lactose free double cream until it softly holds its shape.
Mix with the yolks and egg white mixture until everything is combined.
Turn into a container, cover and freeze until solid. Take out of the fridge about 10 mins before serving.
Recipe adapted from: Good Food