- 3 egg whites
- 3 TB sugar
- 1 cup heavy cream
Beat egg whites on medium with an electric mixer until peaks just begin to form. Add sugar a little at a time, continue beating. Turn to high until stiff peaks form. Put aside.
Beat heavy cream on high, until peaks just begin to form.
Fold meringue into heavy cream until thouroughly mixed.
Freeze for atleast 4 hours.
3/4 cup nuts (pistachios, almonds, hazelnuts, etc.), ground in a spice grinder or food processor with a tablespoon of sugar. Fold nuts into the whipped cream and meringue mixture. You also could beat rum/almond extract into heavy cream in step one.
Other flavorings I'm planning on experimenting with over the next couple of weeks will include: frozen fruit, coffee, chocolate, peanutbutter, and ricotta.
Makes one quart.
We don't eat a lot of sweets, but occasionally we just get a craving for ice cream. The texture is different--somewhere between sherbert and ice-cream, but it fulfilled the craving. I figured out the calories to be around 332 per cup, which is 200 less than our favorite cookie dough ice cream at 540 a cup.