So heads up, I'm doing this the old fashioned way because I don't have an ice cream maker, much as I would like one.
I've made some mango sorbet that I've put through the blend/freeze cycle a few times but it's not getting the consistency I like. The recipe calls for egg whites to be used to put air in it, but I have a severe egg intolerance.
I have egg substitute, but I've never used it before and it warns that it needs pectin in order to get stiff peaks. I also considered putting cream in, but I have a lactose intolerance and the only lactose free cream I can get at my local supermarket is double cream.
Help?
bon appetit
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