Homemade ice cream

Separate the white and yolk of all the eggs, putting the whites in a large glass bowl and the yolks in a small bowl. Whisk the egg whites with an electric whisk for 2 mins, until firm. Add the sugar, a spoonful at a time, whisking on low power for 4 mins until the mixture makes stiff, glossy peaks. In another large bowl, whisk the cream and vanilla paste for 5 mins, until it just thickens and is still soft. Whisk in the egg yolks. Fold the egg whites into the mixture, smoothing down any lumps of egg white until it is all combined. Transfer to a 2-litre sterilised container, cover with a lid and freeze overnight before serving.