You will need

• 2 egg whites
• 110g/4oz caster sugar
• 250ml/9fl oz double cream
• 110ml/4fl oz cold water
• 200ml/7fl oz champagne

Method

Whip egg whites until beginning to thicken. Beat in sugar, then cream, water and 150ml/5fl oz champagne.
Pour into ice cream maker and churn or into a freezer-proof bowl and freeze.
As mixture begins to freeze, remove bowl, beat to break down ice crystals and return to freezer.
After about 30 minutes, remove and beat again. Return to freezer.
When completely frozen serve drizzled with remaining champagne.