Works well if you have a ice cream maker, but just as good made by hand.

Mix proportional amounts of wheypowder, whatever flavour you want, (I use chocolate) and skimmilk or 1/2 regular milk and 1/2 water.

I use a blender for this, but I assume you could whip it together aswell, the point is to get as much air into the substance as possible, foam like.

Add a few eggwhites and keep mixing until foam appears. If you want to add extra flavour, feel free just think of the calories. I add some aspartame to it, cause my proteinpowder doesn´t taste as sweet as I want it too.

Put the mixture in the freezer and lower the temperature to make it go faster. Remember to check up on it and stir quite heavily about every 30 min or so, and take it out whenever it looks like ice cream to you, and enjoy.

Have you actually tried this yourself, and does it taste good?

I'm so glad you posted this. I have been so tempted to try making "protein ice cream" for a while now and tought I was just being a weirdo. It tastes good as a shake so I assume it will just as good frozen. The only thing I wonder is if it is healthy to eat uncooked eggwhites. You can get salmonella from that can't you? :confused:

The only thing I wonder is if it is healthy to eat uncooked eggwhites. You can get salmonella from that can't you? :confused:
Eggnog and homemade ice cream should be based on a cooked stirred custard to ensure safety
Whole article ('http://whatscookingamerica.net/Eggs/RawEggs.htm')

:eat:

Thanx! :) The eggwhites are not totally necessary. Some proteinpowders become foamlike when put in a blender without the eggwhites. Then it´s just to put in the freezer and wait. However don´t leave the mixture in the freezer for too long, because it should only be half frozen, or whenever it is "Ice-cream like". If left too long in there I assume it could turn too hard. It ain´t Mövenpick, but suits perfectly well as an alternative to the shake.

Thank you daveo & simon.karlsson for your responses about the eggs. Right now I am using All the Whey, but prior to that I was using EAS Myoplex preotein shakes which get really thick and foamy. I think I will buy some more and try it without the eggs because I am just too paranoid about the raw egg thing. I can't wait because this sounds good! :drool:

Thank you daveo & simon.karlsson for your responses about the eggs. Right now I am using All the Whey, but prior to that I was using EAS Myoplex preotein shakes which get really thick and foamy. I think I will buy some more and try it without the eggs because I am just too paranoid about the raw egg thing. I can't wait because this sounds good! :drool:

Eggs don't typically care Salmonela.. 1 in 20,000 chance, or something like that. You can also purchase pasturized eggs if you really want to.

Whole article ('http://whatscookingamerica.net/Eggs/RawEggs.htm')

:eat:

I've always thought that the paranoia about salmonellosis from eggs was way overblown. These quotes from the article you posted seem to confirm my suspicion:


"Salmonella enteritidis (Se) has been found recently inside a small number of eggs (much less than 1%). If an egg does contain Se, the numbers in a freshly laid egg probably will be small and, if the eggs are properly refrigerated, will not multiply enough to cause illness in a healthy person.

The majority of salmonellosis outbreaks have been attributed to foods other than eggs.
Of the outbreaks involving eggs, almost all have occurred in the foodservice sector and have been the result of inadequate refrigeration and insufficient cooking.

Se will not grow at temperatures below 40ºF. and is killed at 160ºF.

Raw Egg Whites: Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffons containing raw beaten whites require refrigeration to maintain their character, and added safety factor. Such dishes might be considered low risk for healthy individuals.


Overall, the risk of contracting salmonellosis from some uncooked egg white in the protein ice cream is probably so small as to be unmeasurable.

i say not to worry, mayonaise is made with raw egg, so is natural ice-cream.

Egg substitutes such as EggBeaters are pasteurized, however I don’t know how it would be for ice cream. Just a thought.

If any of us can trust what dentists say...

The best advice after getting wisdom teeth removed is to get a milkshake and mix an egg into it. The protein from the egg will help the healing of the stitching and make you feel a whole lot better the day after.

I wish my dad had done that for me when I got my teeth removed. I would've been able to eat -something- and not have crazy dreams involving aliens and me eating body parts the days after they were out.

Jeff.
As a side note, don't go 48 hours with no food or water. It does strange things to you, besides making you wish for death.

Where can you get pasteurized eggs? I highly doubt that whole eggs are heat pasteurized and then sold as whole eggs. My best guess would be that they are cold pasteurized which is really just a tricky name for irradiation, which, by the way is quite controversial at the moment.

If you'd like to avoid irradiated food, or would just like to know that you're eating irradiated food, rest assured because irradiated food must be marked with a symbol called a "radura." They're tricky though.......

Compare the E.P.A. symbol (top)
to the Radura symbol (bottom)

They sell pasteurized 100% egg whites (16 oz.) in the egg case section by the egg beaters. I think they are called Quick Whites. They also have them at Trader Joes for much less. I usually buy three containers for the week.