| 摘要 |
An ice cream using the white of an egg is provided to impart the nutrients and soft taste of the egg white to ice cream. An ice cream using the white of an egg comprises the steps of: (a) half-boiling an egg; (b) freezing the half-boiled egg to make only the white of the egg to ice; (c) making a hole in the bottom (pointed part) of the egg; (d) making a hole in the top (round part) of the egg to remove the yolk; and (e) filling the empty space with ice cream, stopping up the top and bottom holes with starch, wrapping up the egg with plastic, and then freezing it. |
