2 eggs, preferably organic
60ml cream
1 tbs vanilla extract
Sweetener to taste

Separate the eggs and whisk the whites till fluffy. Use a big bowl.

Whisk the cream till thick.

Whisk the egg yolks, sweetener and vanilla together till creamy.

Dump the cream and egg yolk into the whites and fold in.

Divide into four containers and freeze.

These taste exactly like proper ice-cream. You can even eat them straight from the freezer. And they are not maga high in calories either.

Cals per batch: 366. Protein 14g, fat 32g, carbs 3g.

yummy I'll have to try this, thanks

Can i use an electric mixer?

Does it stay kind of soft? I would REALLY love to make some ice cream. But I keep hearing about it getting rock-hard. This sounds delish, and I'm sure it would be easy to flavor it!

This sounds really good!

I'm sure you could use an electric whisk. I used a rotary one, where you twirl a handle. If you whisk things in that order (whites, cream, yolks and vanilla) you don't even need to wash the whisk between beatings.

Yes, it really does come of the freezer soft enough to dig in a spoon right away. The amount of vanilla I use gives it a pretty strong flavour as it is.

60 ml

1ml=.0338 ounces

2.028oz


I'm curious how 2oz cream and 2 eggs comes out to four servings -- because the cream is thickened and the egg whites are whipped, right?

Well, I can't wait to give this a shot--I'm thinking tomorrow! I didn't want to buy a mini ice-cream maker and the zip-lock ice-cream, while yummy, is too much trouble.

Yes, the finished product is a lot bigger than you'd expect from the ingredients. That's why I said to use a big bowl for the egg whites.

You don't have to make it into four portions, I just find that's a nice size to end a meal without making a pig of myself.

Well, I tried this, and I guess I did something wrong! The color was...um...off, for one thing, b/c of the yellow yolks and the brown vanilla. And it separated in the freezer, to liquid on the bottom and fluff on the top--which was not much different than whipped cream, which I prefer to whipped egg white any day. Any tips? I guess clear vanilla would be helpful in a recipe like this.

K just made this. Didn't look like a lot/enough for 4 containers..it didn't even fit a gladware bowl. It's now in the freezer and I guess I'll see what happens.

The other posts were made in 2008!!! I don't think you're going to get a lot of feedback on this one, I'm afraid...

amanda

LOL I noticed. I just felt like commenting anyway.. I was looking for something simple to make and came up with this thread.

Funny thing is I had the same problem as the last poster of 2008.. it separated. Will not make again. Why are there so many old threads on here..they should put them in an "archive" section or something.

YOu're not supposed to use the yolks just the white.

The recipe says to use the egg yolks. Homemade ice cream generally uses the entire egg.