Vanilla Ice Cream

In a large mixing bowl, beat egg yolks lightly with the milk. Add half the sugar and beat well until very, very thick and light in colour. Set aside. In another large mixing bowl, beat the egg whites until soft peaks form when you lift the beaters. Add the second half of the sugar and beat well to form a meringue. Gently fold the meringue into the egg yolk mixture. Set aside. Add the vanilla essence to the cream. Whip cream until very stiff. Gently fold into the egg mixture. Pour into a 2-litre freezer container and freeze until firm (preferably overnight).