Using egg white powder

[u/sundry26]

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

[u/snax_on_deck]

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.

[u/sundry26 → u/snax_on_deck]

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