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Dans la lune

November 14, 2017

Egg white ice cream

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Egg white ice cream - no machine

Print this recipe
Serving Size
For 8 to 10 people
Prep Time
15 minutes
Cook Time
6 hours
Total Time
6 hours, 15 minutes
Egg white ice cream - no machine

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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https://atelierlalune.com/2017/11/egg-white-ice-cream/

2 Comments Filed Under: Cooking, Cooking Recipe, Food Yummy, Ice Cream, Sweet, Sweet cooking

Comments

  1. Sharon says

    June 5, 2020 at 3:34 am

    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.

    Reply
    • Dans la lune says

      June 5, 2020 at 8:02 am

      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?

      Reply

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