Whisk the egg whites until stiff.
Slowly whisk in the caster sugar and keep whisking until the mixture is glossy.
Fold the cream, egg yolks and vanilla essence (or omit and add Matcha powder) in so that they are all well combined.
Move the mixture from the bowl into a freezer container (which could be anything such as a loaf tin, baking tray or Tupperware box)
Cover with cling film before putting into a large fridge freezer drawer.
Wait six hours (or until the so-good-it's-sinful stuff is solid).
Pull from the freezer for a frozen treat!
And this is just the tip of the iceberg (pun intended!) Your homemade goody will work with a range of summery desserts from fresh fruit, to trifle, jelly and cream tarts.