Philly Ice Cream

Directions

1. 1
   Using an electric beater, whisk egg whites until soft peaks form.
2. 2
   In a seperate bowl, beat cream cheese until smooth, mix in the cream, egg yolks, vanilla essence and castor sugar.
3. 3
   Fold in whipped egg whites.
4. 4
   Pour mixture into a 23cm fluted ring tin (alternatively a 7-cup pudding basin or 23cm round cake tin may be used).
5. 5
   Freeze overnight until firm.
6. 6
   Invert onto serving dish and decorate with berries.