by ongjgexr.top
Step 1Whip the egg whites. Separate the egg whites from the yolks. In a clean mixing bowl, beat the egg whites with cream of tartar (or vinegar/lemon juice) until frothy. Gradually add the powdered sweetener while whisking until stiff peaks form. This step gives the ice cream its light and fluffy texture.
Step 2Whip the cream. In a second bowl, whisk the heavy cream until it reaches soft peaks. Be careful not to over-whip—stop as soon as the cream holds its shape.
Dairy-free option: If using coconut cream, make sure to follow this tutorial to prepare it properly before whipping.
Step 3Mix the yolks and vanilla. In a third bowl, whisk the egg yolks with vanilla extract, vanilla powder, or the seeds from a vanilla bean until smooth.
Step 4Combine gently. Using a spatula, fold the whipped egg whites into the whipped cream in batches. Then fold in the yolk mixture. Take your time and use gentle movements so the mixture stays light and airy.
Step 5Freeze. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with cling film or parchment pressed directly onto the surface. Freeze for at least 2 hours, or up to 4 hours for a firmer texture.
Step 6Serve and store. Scoop and enjoy right away, or store in the freezer for up to 3 months. For easier scooping later, let it sit at room temperature for 10–15 minutes before serving.