Using Both Yolks and Whites: Adventures in Homemade Ice Cream and Meringue

homemade chocolate ice creamArtisanal ice cream is something that many trendy individuals are raving about right now. And while I love ice cream as much as the next person, my penny-pinching ways stop me from indulging in homemade gourmet scoops. The idea of homemade ice cream, however, has always fascinated me. My mother had a couple of ice cream makers when I was a kid, but I don’t think she ever used them. They came from the US and worked on 110 volts. I suppose it was just boring to haul out the transformer to try our hand at ice cream making.

homemade vanilla ice creamFast forward to present day, my husband has been threatening to buy an ice cream maker and all I can do each time he brings it up is to remind him how the last kitchen doohickey (those all-in-one contraptions that did everything) he bought is now gathering dust in the cupboards. However, since the whole idea of homemade ice cream intrigued me as well, I did decide to avail of a free (at that time) Kindle book, Taste of Happiness – Homemade Ice Cream by Rachael T. I’ve tried the vanilla and the chocolate recipes so far and both passed muster. I bungled the chocolate a bit by using semi-sweet chocolate chips instead of chopped chocolate, so the flavor and texture were denser than intended.

Obviously, we don’t have an ice cream maker, but the book had instructions for those who aren’t using one. Ice cream turned out to be really easy to make and my daughter could actually help me in all of the steps.

The thing though is that the ice cream recipes indicated in the book called for egg YOLKS. Not one to waste food, I wondered what recipe only involved egg whites and naturally thought of meringue. I needed to make something that only needed 2-3 egg whites, so I ended up going for chocolate chip meringue cookies.

Here’s the recipe I followed:chocolate chip meringue cookies

3 egg whites

½ teaspoon cream of tartar

2/3 cup sugar

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

Preheat oven to 250 degrees F and line two baking sheets with parchment paper. Beat egg whites until foamy. Add the cream of tartar and beat some more. Continue beating while adding the sugar about 1 tablespoon at a time. Beat until stiff and sugar is completely dissolved. Gently fold in the chocolate chips. Using a teaspoon, scoop out meringue and place the blobs on the cookie sheets about an inch apart. Place the sheets in the oven about 5 minutes and then turn off the fire. Leave the cookies in oven for a couple of hours until they are crisp and dry. The number of cookies you make depends on how big your scoops are, but, with a teaspoon, this recipe should produce about 4 dozen cookies. We made ours a little bit bigger, so we ended up with less.

That was certainly a sweet afternoon over at our house. Marguerite and I will probably make another batch of meringue cookies to give to her teachers on the last day of her art class.

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  1. forget about my comment about the meringue earlier, i loved their chewy (chee-wee) quality anyway. the chocolate chip filling didn’t work though. i highly recommend meiji chocolates instead of the chocolate chips we have here.

    • I thought the semi-sweet chocolate chips created a good balance. I didn’t mind them in the meringue, but found them to be overpowering in the chocolate ice cream (the recipe of which didn’t ask for them, I should point out)…

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    • That’s definitely the plan. Eventually. This blog is new and I’m still feeling my way around, but video tutorials are certainly in the agenda. Thanks for the input! 🙂

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