Pareve Icecream
1980s · typewriter
Serves 6 servings · 20 min prep
parevekosherice-creamno-bakemake-ahead
Ingredients
- 1.250 millilitre Orly-Whip, non-dairy whipping cream substitute; 1 box/sachet
- 2.0.67 cup sugar
- 3.4 eggs, separated
- 4.0.5 teaspoon vanilla essence
Method
- 1.Beat egg yolks and sugar very well.
- 2.Beat the egg whites with a pinch of salt.
- 3.Beat the orlywhip with the vanilla essence.
- 4.Fold the yolk mixture into the beaten whites.
- 5.Fold this mixture into the beaten orlywhip.
- 6.Pour into a suitable mould. Cover and freeze.
- 7.VARIATION 1: Oil a loaf tin and line with waxpaper. Oil the paper. Crush sufficient peanut brittle to line the base of the mould. Press well down. Pour icecream on top. Freeze and unmould to serve.
- 8.VARIATION 2: To the basic icecream recipe fold in roughly chopped Honey Crunch or similar, 2 tablespoons coffee essence, chopped glacé cherries or grated chocolate.
Notes
- Orly-Whip = non-dairy whipping cream substitute; this recipe is pareve (no dairy).
- Waxpaper = wax paper / greaseproof paper.
- Honey Crunch = South African honeycomb toffee / cinder toffee confection.