Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
Add sugar a spoonful at a time through hole in lid as you whip 6 min/50°C/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off.
Place Thermomix bowl into the fridge, with the Butterfly still in place. When the bowl is completely cold, place back into the machine and add vanilla and cream. Whip 20-40 sec/Butterfly/speed 3 or until soft peaks form.
Pour into insulated containers for freezing and place into the freezer for several hours.
This ice cream has the most beautiful texture straight from the freezer. If it separates into 2 layers that is because your freezer is not cold enough or your container is not insulated.