Egg white ice cream - no machine
Serving Size
For 8 to 10 people
Prep Time
15 minutes
Cook Time
6 hours
Total Time
6 hours, 15 minutes
Ingredients
- 10g meringue powder
- 70g water
- 100g white sugar
- 300g heavy cream
- 65 to 70g white sugar
- - Ingredient A -
- 100g yogurt
- 100g sour cream (Or you can just add 100g more yogurt instead.)
- 1 tsp vanilla extract
Instructions
- 1. Beat the egg white powder + water in a large bowl or place the egg whites in the bowl of an electric mixer and beat on high speed until soft peaks form. Gradually add white sugar a little at a time, whisking well between each addition, continue to beat more until thick and glossy. Set aside.
- 2. Pour heavy cream and sugar into another bowl, whisk just until the cream reaches stiff peaks.
- 3. Now mix the meringue and whipped cream gently, add all the ingredient A, mix to combine evenly.
- 4. Pour the ice cream mixture into a plastic freezer-proof container and freeze for over night or at least 6 hours.
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Can’t wait to try this do you know how many grams of eggs white powder to a teaspoon. I want to convert it to fresh egg whites but I would pasteurise the egg white first.
Hi, I am really trying to reconstitute 1 egg white here which is supposed to be 40g. Hence 5g of powder + 35g of water.
Oh how do you pasteurize the eggs yourself?