We made vanilla ice cream this afternoon using Bec's 1980's garage sale ice cream maker. It's the kind you put in the freezer to get cold, then you churn the ice cream by hand while it freezes in the cold pot. Fun for little kids. Ingredients:

• 300mL cream (suitable for whipping - not low fat cream)
• 1/3 cup milk
• 1/4 cup sugar
• 1/2 tsp vanilla essence
• 1 egg white
• 1 pinch salt

Method: Beat the cream til it just starts to thicken. Add the milk, sugar and vanilla essence and beat til thickened. Wash the beaters (very important!) then beat the egg white in a separate bowl until it is stiff. Add the pinch of salt and beat a little more til it's shiny.  If there is any cream on the beaters or the bowl in which you are beating the egg white, it will not stiffen (learn from my mistake). Add the egg white to the cream mixture and beat it in. Now you're ready to turn it into ice cream. If you have an old 80's ice cream churn, put the ice cream in the freezer for a little while (maybe an hour) so it freezes faster in the churn. If you don't have an ice cream churn, just whack it in the freezer in a container about twice the size of the mixture quantity for a couple of hours til it's sorbet consistency. Then pull it out and use a fork to whip it up a little. If you're keen, you could beat it with the electric beaters to get more air into it. Repeat process a couple more times til it's fully frozen. I would have put a photo here, but we ate the ice cream before I could get the camera out.

Sophia playing hide and seek under the baby bath.