• 1 lb / 455 g vanilla ice cream

Scoop the ice cream into balls or quenelles, place on a tray and open-freeze very hard. To make the cake, beat the sugar and egg yolks together until pale and foamy. Whisk the egg whites to firm peaks. Stir the sifted flour into the egg and sugar mixture, and then fold in the egg whites. Spoon the batter into a greased and floured shallow 8 inch sponge tin, and