100g sour cream (Or you can just add 100g more yogurt instead.)
1 tsp vanilla extract
1. Beat the egg white powder + water in a large bowl or place the egg whites in the bowl of an electric mixer and beat on high speed until soft peaks form. Gradually add white sugar a little at a time, whisking well between each addition, continue to beat more until thick and glossy. Set aside.
2. Pour heavy cream and sugar into another bowl, whisk just until the cream reaches stiff peaks.
3. Now mix the meringue and whipped cream gently, add all the ingredient A, mix to combine evenly.
4. Pour the ice cream mixture into a plastic freezer-proof container and freeze for over night or at least 6 hours.