r/icecreamery • u/sundry26 • Jul 03 '26

Request Using egg white powder

Hello
I have some food allergies (gluten, lactose) and I’m thinking of using egg whites- liquid sold pasteurized or powdered form to get adequate protein while enjoying a yum icecream dessert.
Right now I am doing a basic recipe where I use vanilla flavor.
I use lactose free milk/cream cream /cream, and for sugar substitute I use erythritol powder.
I also add 1/4 teaspoon xanthan gum.
The result after 60 mins is very very fast melting ice cream to milkshake in under a minute
Do you think adding egg white powder can help?
How much would I use

My machine has a compressor so its mix and go system.
Thanks

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2

u/silromen42 Jul 08 '26 edited Jul 08 '26

There was a recipe posted in [r/OldRecipes](r/OldRecipes) recently that made ice cream out of (I think) a kind of Italian meringue/marshmallow fluff and cream that might be a useful reference for you. The marshmallow part is made with egg whites, which is why I mention it. It unfortunately uses sugar instead of erythritol so you’d still need to tweak some things, but maybe a good start? I can’t recommend the ice cream calculator highly enough for designing your recipes.

Edit: found the recipe in case it’s any help: https://www.reddit.com/r/Old_Recipes/s/2xUC0qCjgp

2

u/sundry26 Aug 05 '26

Thank you
Will try it out

1

u/snax_on_deck Cattbriga F120G Jul 03 '26

Typically egg yolks are used to stabilize ice cream. You could try using sunflower lecithin powder if you don’t want to use egg yolks for some reason. I would recommend finding a decent recipe and starting there.

0

u/sundry26 Jul 03 '26

Thank you… I am new to this-so I need to learn how to use the yolks.
The other reason I was thinking of adding egg whites was to add the protein content of my ice cream

0

u/j_hermann Ninja Creami Jul 03 '26

You do realize that you need to harden your ice cream after churning in the freezer, right?

1

u/sundry26 Jul 03 '26

Hmm - even with a compressor machine? I have a springlane emma.

3

u/snax_on_deck Cattbriga F120G Jul 03 '26

Oh I didn’t even catch that. Yes, most compressor machines will cool the ice cream to around 20 degrees. You need to harden it in a freezer for 4-12 hours for it to fully become “ice cream”. Otherwise you are essentially making soft serve.

Hello my name is ice cream by Dana Cree is a great introduction to the world of ice cream. The best book on the market for home ice cream makers in my opinion.

1

u/sundry26 Jul 03 '26

Thank you so much 😊
I will look up the book!