I made this recipe for ice cream yesterday and it is very good.
4 egg whites
2/3 cup sour cream
1/2 cup white sugar
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
- Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.
I do have an ice cream maker and I wanted to make it in there to get a better texture. My question is, when I go to freeze the mix, will the egg whites deflate in the maker or will they retain all their air that makes this is cream soft?