Egg White Ice Cream

After Matej Bloksa, on Gronda.

• 250 g egg white
• 160 g sugar
• 3 g xanthan gum
• 2 g cream of tartar (or 4 g white vinegar)
• 1 g salt

Method:

Dry-mix the sugar, xanthan and cream of tartar; whisk into the whites with the salt over a bain-marie until 65–70 °C and the sugar has dissolved. Chill to 4 °C, blend briefly with an immersion blender (don't whip it), churn, then firm up in the freezer for 1–2 hours

Garnish:

Blowtorched, like a toasted marshmallow