I think it is worth noting that the ice cream I share with you today is eggless. There are different ways of doing this, and different reasons for doing it. Since I was making it for the purpose of using egg whites in the marshmallow fluff, it seemed silly to produce more egg whites. So, I decided to make the ice cream base without eggs.
This post continues Italian Week with a more traditional spaghetti dish. After crossing homemade pasta off of my to-do list, I had made enough that I needed to do more than just toss it with some butter sauce. Instead, I whipped up some meatballs using gelatin like the America’s Test Kitchen recipe, but with my own twists.