Put the egg whites in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. Step 4 – Whip the egg whites until thickened Step 3 – Get the egg whites or egg substitutes readyĪs noted in the ingredients, egg yolks are not fat free and do have 215 mg cholesterol per each egg yolk, so for this recipe we use an egg substitute, like Egg Beaters or Better’N Eggs. Bring the mix to a low simmer over medium heat and stir to dissolve the Stevia (in a prepared form like Truvia, it measures same as sugar if you use another form, you’ll need do your own conversion) – or Splenda, if you prefer,, then turn the heat down and just keep it warm. In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the fat-free milk, Stevia (in a prepared form like Truvia, it measures same as sugar if you use another form, you’ll need do your own conversion) – or Splenda, if you prefer, and powdered, nonfat, dry milk. Step 2 – Heat the milk, Stevia (in a prepared form like Truvia, it measures same as sugar if you use another form, you’ll need do your own conversion) – or Splenda, if you prefer, and powdered milk It is NOT NECESSARY to use rock salt or crushed ice in most units (certainly not the Oster’s). For a typical 2-quart ice cream maker, you will need approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. There’s not much point in trying to make ice cream if you need ice for the ice cream maker. Instructions Step 1 – Be sure you have plenty of ice and salt
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