Separate eggs and whisk egg whites in a clean bowl, to a stiff foam.
Add half the sugar and whisk until the egg white is stiff and 'rocky', (this means that the egg white is clinging in pieces to the sides of the bowl).
Beat egg yolk in another bowl with the water and remaining sugar, until thick.
Whip cream in a third bowl until thick, fold in three mixtures together.
When smooth, fold in the fruit puree or fruit juice.
Pour into freezer trays and freeze immediately.
Cover the ice cream during freezing process to retain flavor.
For children, pour ice cream mixture into ice block containers and place a wooden stick in centre of each block when mixture is half set.