Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: using an electric mixer, beat the egg yolks until creamy. slowly add half the sugar while continuing to beat until the mixture is thick and pale. mix in the cointreau and vanilla. in another bowl beat the cream until soft peaks form then combine with the yolk mixture. in a clean dry bowl beat the egg whites until soft peaks form and then slowly beat in the remaining sugar and continue beating until thick and glossy. fold 2-3 tablespoons of the cream mixture into the whites to lighten the mix, then gently fold in the rest of the cream mixture. spoon into container and cover well. freeze until firm, approx 6-8 hours or overnight. note: to vary mix you can fold in some chopped dark chocolate or chopped nuts before freezing.

Target recipe: whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream, milk, and vanilla and whisk to blend. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. makes 1 quart **variation: add 1 cup coarsely chopped reese's peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.