Milk ice cream without cream

A refreshing dessert made from the most affordable products - delicate ice cream made from milk and egg whites - without cream, condensed milk or butter. It's so easy to prepare that you don't even have to stir it while freezing. Whipped proteins and gelatin provide the necessary texture, so that the ice cream does not turn into ice and really resembles cream. This recipe for homemade ice cream can be called one of the most dietary without exaggeration.

Ingredients

• Milk - 250 ml
• Eggs (only proteins) - 4 pcs.
• Sugar - 40 g or to taste
• Gelatin - 10 g
• Vanillin - a pinch

Directions

1. Pour gelatin into a bowl and pour about 30 ml of water at room temperature. Stir and leave the gelatin to swell for about 3-5 minutes.
2. I have instant gelatin. If you don't, it may take longer (about 20 minutes), so follow the instructions on the package.
3. Pour milk into a saucepan, put on medium heat and heat to a temperature of about 60-70 degrees. Boiling or accurately adjusting the temperature is not necessary at all - it is enough just to make the milk hot.
4. Then remove from heat. Pour sugar into milk.
5. Stir until sugar crystals dissolve.
6. Add the swollen gelatin directly to the hot milk. Mix thoroughly until the gelatin is completely dissolved.
7. Leave the milk mixture to cool to a warm state or to room temperature.
8. We break the eggs and carefully separate the yolks from the whites - not a single drop of the yolk should get into the whites, otherwise they will not beat well. We do not need yolks - they can be used to prepare other dishes. For now, egg whites can be poured into a deep bowl and sent to the refrigerator until the milk mixture cools.
9. Only after the milk mixture has cooled, beat the egg whites at a high mixer speed for about 2-3 minutes, until a strong foam.
10. Continuing to beat, pour in the vanilla and then pour in the milk mixture in a thin stream.
11. Milk should be evenly mixed with whipped proteins.
12. The resulting mixture is poured into a mold or poured into small molds. We send it to the freezer for about 4 hours.
13. Gelatin prevents the mixture from freezing and prevents the formation of ice cream in ice cream, so it is not necessary to stir it during freezing.
14. Homemade milk ice cream is ready. Spoon it into bowls and serve.
15. Bon appetit!