I got this recipe from a friend who made it for my sheva brachos almost seventeen years ago, and I’ve made it a number of times and gotten rave reviews every time. I rarely make ice cream anymore, except for Pesach, but this was the first year I’ve made this for Pesach. It usually has a crumb topping, but for Pesach I left it off. My kids liked this more than any other frozen desserts we made this year, except for the strawberry ice whip, which I told you has emotional staying power from year to year. 🙂
Incredible Vanilla Ice Cream
- 2 containers whip (regular size), coconut cream, or dairy cream
- 2 – 3 eggs
- 1/2 – 3/4 c. sugar
- 2 t. vanilla
Mix up the whip until thick, then mix the other ingredients into it. Then:
- 5 eggs, separated
- 1/3 c. sugar
Beat the egg whites and sugar in a clean, dry bowl until stiff. Mix the egg yolks into the mixture above. When egg whites are stiff, fold both mixes together. Put in a pan and freeze. You can grate baking chocolate on top to add a decorative touch.
Avivah
Just a tip – I bet you could leave the egg yolks out and end up with the same consistencey and taste! Chag Sameach.
I think flavor-wise you could leave it out, but the yolks give the ice cream the authentic color of vanilla ice cream.
Isn’t it dangerous to eat raw eggs? My mother would never let us eat raw cookie batter for that reason.
The health concern regarding eating raw eggs is salmonella, and this is mainly a concern in factory farmed eggs. The best way to avoid this is to use eggs that come from farmers who you know raise their birds humanely. We once had a guest who was a doctor who expressed concern when we served the ice cream, but when she heard what kind of eggs we bought, she said she no longer would be worried about eating it. You can buy high quality eggs in the health food store, too, but I think buying fresh from the farmer is the best option, when possible.
this sounds very good, but I’m guessing you don’t mean nondairy whipped topping (I’d be taken aback to see that ingredient on this blog, lol!)
Did you mean regular, dairy cream, or something else?
Hi, AO, welcome! Sorry to shock you – there are some recipes that I rarely make and this is one of them – I noted in my post that this was the first time in years that I made this recipe. Non dairy whipped topping rarely enters my home – as in less than once a year. Totally junky but I figure once a year isn’t too bad!
If I were going to make this more healthy, I’d use coconut cream or dairy cream (I’ll make a note in the recipe that these are options). Since I figured out how to make coconut cream a couple of months ago, that might be a good option to try this coming Pesach – even though everyone enjoys this, I cringe to buy ingredients that are completely artificially manufactured! I’ve gotten to the point that it’s becoming harder and harder to make things like this even as a rare treat.
Sorry Avivah, i was logged in through my husband’s blog. I’m not shocked :), i just am used to everything you post being so healthy. It’s a compliment!
Eating nondairy whip only once is a year is great. Most people i know have that for dessert every Shabbos…(including myself, in the past)
LOL, Devory! (I won’t ask for true confessions as to how recently in the past you were eating nondairy whip. :))