|Sugar||1⁄2 Cup (8 tbs), powdered|
|Heavy cream/Evaporated milk||2 Cup (32 tbs)|
1. Whip the egg whites until stiff, gradually adding 1/4 cup sugar.
2. Whip the cream or evaporated milk until stiff with the rest of the sugar.
3. Stir the vanilla into the cream, and gently fold the 2 mixtures together.
4. Pour into a chilled mold and freeze 3 hours Or freeze in the tray of an automatic refrigerator.