How to cook
Put the egg whites in a perfectly dry bowl with a pinch of salt. Place a large pot of water on the hob, so that when you place the bowl of egg whites in it, there is no risk of it splashing out. It must be well gripped, so that it does not wobble.
Turn the stove on to low heat.
Beat with a mixer, until a thick foam is obtained and gradually add the sugar, while mixing at all times in a water bath. The egg whites should become even thicker and the mixture - shiny and smooth.
There is an option to beat your egg whites without doing it in a water bath, but in the traditional way. However, I prefer to do it this way, so that they are not completely raw.
In a separate bowl, beat the cream with the vanilla sugar. The delicate moment here is to stop the mixer as soon as the mixture becomes creamy, because if you mix it for too long, it lumps up.
Add the even more fluffy egg whites to the fluffy cream and gently stir with a spatula in a circular motion, by doing it from the bottom up.
Fill the ice cream mixture into ice pop molds, cups or into a whole tub. If you choose the last option, lay cling film underneath, so that it comes out and then wrap the ice cream tightly with the protruding edges.
Put it in the freezer to freeze well - the time depends on the size of the molds you choose, as well as the strength of the freezer itself.
Since the ice cream is light, airy and ethereal, it will not become too frozen, no matter how many hours you freeze it for.
If it's on a stick, serve the homemade cream and egg whites ice cream as it is. However you decide to make it, it turns out great!