Yield: 1 Servings
|6 \N||Eggs; separated|
|2 cartons||(8oz) \"Richwhip\" (pareve whipping cream)|
|3 teaspoons||Vanilla essence|
Beat egg whites until stiff; transfer to a large,clean bowl. In a clean bowl, with clean beaters, beat Richwhip until stiff, adding vanilla gradually; transfer to another bowl. Again, in a clean bowl, beat yolks, gradually adding sugar, till very pale lemon in color. Carefully fold all above together. Cover with plastic wrap, put in freezer for at least 12 hours.
VARIATIONS: At the end, you can fold in melted pareve chocolate chips, to make this chocolate ice cream. OR Instead of vanilla, use peppermint essence, and add a touch of green food coloring. OR Grate a small bar Halva, and at the end, fold in carefully. OR Instead of vanilla, use orange essence, and add a tpuch of orange food coloring. ETC.,ETC.,ETC. Recipe by Merle Gutkin, London, England. (my sister) Sometimes, I just make the plain vanilla, and let the kids decorate their own bowls of ice cream, with colored sprinkles, or chocolate syrup, or that wonderful, Israeli chocolate spread(pareve), or chopped up nuts, cherries, etc.
Posted to JEWISH-FOOD digest V97 #315 by Barry Shub <shubbse@...> on Dec 02, 1997