The best ice cream

I have just stumbled on the best ice cream recipe: creamy, rich and edible STRAIGHT FROM THE FREEZER!. In the past, it was always very hard. So here it is:

4 free-range eggs, separated
75g/2½oz caster sugar
300ml/½pint double cream

1/2 tin condensed milk

Vanilla flavour:1 tsp vanilla extract
Ginger flavour:100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
Coffee and brandy flavour:2-3 tbsp coffee essence, 2 tbsp brandy
Raspberry flavour: 150ml/5fl oz sieved raspberry purée (you could also use strawberry)

Method

Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.

Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.

Whisk the egg yolks until pale and foamy. Whisk in the condensed milk.

Fold the cream, egg yolks and milk mixture and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.

Pour into a plastic container and freeze for at least two hours.