Aug 17 2007
I had been craving a custard-based ice cream for quite some time now. But, since I can’t eat sugar, I can’t just walk down to my local ice cream parlor and get myself a cone…I have to make it myself. This is actually quite fun when everything goes according to plan. I made the custard in the evening and had a whole bunch of egg whites left. Then, I remember that a really really long time ago I read on La Tartine Gourmande about a cream-less ice cream that was egg white based. So, I dug her recipe up and tweaked it quite a bit. It was a great hit. I served it for my husband and my in-laws and they were absolutely wide about it! And, I have to say…it came out much much better than the custard-based ice cream. It was a bit disappointing to me…too much vanilla flavor, and the ice cream didn’t freeze properly since made the mistake of mixing it while doing a load of laundry on boiling (our washer machine is under the kitchen counter where our mixer is). I was able to “save” it, but just barely. I’ll have to try again on another day. But, on the bright side, I found this glorious recipe!
Another plus point: you need no ice cream machine!
Ingredients for Fake-Scream:
8 Egg Whites
1/2 a Cup + 2 Tablespoons of Fructose (or regular sugar)
2 Cups of chopped Strawberries
Place chopped strawberries in a large bowl and sprinkle with 2 tablespoons of fructose and mix. Let this stand on the side so that juices form. In a large 6-quart mixer, whip the egg whites, strawberries, and fructose together for about 10 minutes or until it has grown about 10 times in volume. Place in a large freezable container that seals well and place in the freezer for 8 hours or over night. This is a VERY important step. Salmonella dies
either through extreme heat (cooking) or extreme cold (freezing), so the longer the better.(edit: I stand corrected, this is not true, so make sure you get your eggs from a reputable supplier who has healthy chickens – do your research people!) The next day, scoop it out like normal ice cream – it will be really soft and fluffy. It reminded me a lot of what frozen cotton candy would be like.