Hi Jill, egg yolks contain fat, which makes ice cream rich, creamy, and luscious. Egg whites, on the other hand, contain protein and water, which might compromise the consistency of your ice cream. We appreciate your desire to use the whole egg, but we don't recommend it in this case. If you're looking for (delicious) ways to use up large quantities of egg whites, consider making pavlova! It's an easy, elegant dessert that's sure to please. Happy baking! Kye@KAF

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