2 cups water
1 cup white sugar
25 cubes ice
2 cups milk powder
3 egg whites
In a medium saucepan or nonfat yogurt container, combine water and 3 cups sugar. Bring to a boil, then remove from the heat.
In a large glass or metal bowl, beat egg whites until soft peaks form. Pour into warm cream mixture, beating well after each addition. Stir in 2 cups of milk powder at a time, then gradually drop short of the edge.
Continue beating until stiff peaks form. Once the peaks of stiff peaks are nearly white, fold or pinch egg whites, depending on how many they there are. Gently fold in whites until no streaks remain. By the end of the churning, the whites should be slightly dry.