Pareve Ice Cream |
Whip 4 egg whites & 1/4 c. sugar into peaks. |
In a separate bowl, whip 4 egg yolks, a 10 oz. carton pareve topping, and 1 t. vanilla until thick. |
Fold the two mixtures together and stir with a rubber spatula until just mixed (do not overstir). Freeze as is for vanilla flavored ice cream. |
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Option: Pour into a graham cracker pie shell and decorate the top with chocolate chips or sprinkles. |
Other flavors: - chocolate - add 1 T. cocoa mixed with 1/2 t. hot water
- coffee - add 1 T. instant coffee mixed with 1/2 t. hot water
- cookies and cream - add crushed pareve chocolate sandwich cookies
- strawberry - add fresh chopped strawberries
- rocky road - crush a pareve brown chocolate bar and white chocolate bar into crumbly bits and add it with about 3/4 c. Fluff to chocolate ice cream. Add chopped almonds, if you like nuts.
- vanilla fudge - stir in ribbons of Bosco when ice cream is semi frozen.
- liqueur flavored - stir in Amaretto, Kahlua or Sabra when ice cream is semi frozen.
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