Isabella's Ice Cream

Desserts

2 ct Whipping cream
8 tablespoons Sugar
6 Egg yolks
6 Egg whites
2 teaspoons Vanilla
1 pinch Salt; (optional)

Beat the whipping cream until its VERY STIFF, adding the sugar slowly as you beat. Separate the eggs. Beat the yolks and vanilla together and fold them GENTLY into the whipped cream. Beat the whites until stiff - add the pinch of salt to them. Fold the whites GENTLY into the whipped cream mixture. Add extras - i.e. the grated chocolate - GENTLY to the ice cream). Put in container and freeze. NOTE: Please note the stress on mixing certain ingredients together gently. This is because if you do it roughly you lose most of the effect of beating the cream and the egg whites and end up instead with a mush that separates during freezing.