Egg white ice cream - no machine
Ingredients
- 10g meringue powder
- 70g water
- 100g white sugar
-
- 300g heavy cream
- 75g white sugar
-
- - Ingredient A -
- 100g yogurt
- 100g sour cream
- 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.
Copyright Dans la lune
Leave a Reply