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.
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.
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 -
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
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.
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.