Philly Ice Cream

• 4 eggs, seperated
• 500 g cream cheese, softened
• 1 cup cream
• 1 teaspoon vanilla essence
• 12 cup caster sugar

1. Using an electric beater, whisk egg whites until soft peaks form.
2. In a seperate bowl, beat cream cheese until smooth, mix in the cream, egg yolks, vanilla essence and castor sugar.
3. Fold in whipped egg whites.
4. Pour mixture into a 23cm fluted ring tin (alternatively a 7-cup pudding basin or 23cm round cake tin may be used).
5. Freeze overnight until firm.
6. Invert onto serving dish and decorate with berries.

eggs, cream cheese, cream, vanilla essence, caster sugar

Taken from www.food.com/recipe/philly-ice-cream-233872 (may not work)