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SynthePURE IceCream

BigChef

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i will give it a try.
thanks chef.
have you taken pics? want to make sure it wud come up just like yours


Will make this next week again and take pics!
 

Se

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going to pick up some egg beaters tonight...my wife will make some within the next day or so and I'll have her take a picture.
 

Se

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So, my wife attempt as shown. My comments are it more like a meringue. It's a consistency thing for me. It is not creamy.

What she did was the following:
1) whip egg whites until stiff peak formed
2) folded in cream of tarter
3) folded in chopped fresh strawberries instead of liquid sweetener
4) folded in four scoop of protein scoop by scoop.
5) this made six 8 ounce ramekins.

I noticed in by the morning, some of them separated...so I'm not sure what she did wrong.
 

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BigChef

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When it comes to egg whites etc its really about folding method not mixing. Mixing will make the meringue collapse it has to be gently folded through. I will make this week and take pics of stages and show the final product.
 

phani

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Se

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Thanks! Looking forward to see how it's supposed to look like. I think mine was a big fail...lol
 

phani

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Any new recipes chef?
You are very creative with healthy foods
 

compaq

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Welcome to my MasterChef class, I have been experimenting making ice cream at home and wanted to indulge in delicious, creamy ice cream, no matter how “clean” you’re eating!

Here’s how and it's very easy to follow and to make -

Ingredients:

8 Egg Whites, whipped stiffly (whip your egg whites longer) that's the key to make this Ice Cream
4 scoops SynthePURE
2 tbsp Sugar-Free Syrup (Maple, Strawberry, Blueberry, Chocolate, Vanilla, or any flavor would work)
Pinch of Cream of Tartare


Method

Whip the egg whites with a mixer until stiff. Continue whipping as you begin to add the SynthePURE to the egg whites, one scoop at a time. Once the SynthePURE's added, add the sugar free maple syrup.

Continue mixing until all is well combined (the mixture texture should be like thick cream). Pour into four ramekins and freeze.


Voila!
What ever happened to Big Chef? Wasn't he putting together a Synthepure ebook some time back?
 

Vernall

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:)Ice cream is very tasty for me. So i am going to save this recipe, thanks
 

Toolpusher23

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this sounds very good. will definitly be giving it a shot soon, thanks for sharing this with us.
 

drewls

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Sometimes it's hard to find them, but some grocery stores carry pasteurized eggs, which are safe to eat raw. They'll probably be better than Egg Beaters if you can find them. I use them when I make Tiramisu, which calls for raw egg yolk.
 

FastBunny

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I have to g o to the store and grab some of these ingredients to try this ASAP!
 

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