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15 minutes
135 minutes
- 4 egg whites
- 0.66666668653488 cup sour cream
- 0.5 cup white sugar
- vanilla
- Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add white sugar and vanilla, beating until soft peaks form. Gently fold in sour cream until well blended, then fold in any extra flavorings or goodies.
- Chill the mixture in the freezer, stirring every half hour until frozen. For a creamier texture, use an ice cream maker following the manufacturer's instructions.
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