My husbands’ favorite Ice cream

I’m loathe to post a recipe made with Rich’s whip, the pareve ersatz cream that has become such a great favorite among the kosher set. That’s because Rich’s is a pseudo food. Read the label– HIGH FRUCTOSE CORN SYRUP, PARTIALLY HYDROGENATED COCONUT OIL, PARTIALLY HYDROGENATED PALM KERNEL OIL. Those aren’t things I stock in my pantry. But Rich’s whip has one great advantage—-it works. It is a very accurate non dairy imitation of heavy cream.and if you beat in the right amounts of sugar and eggs you can create a a pretty good stand in for ice cream.
On line (not online but standing on an actual line in a mortar and brick retail establishment) , I overheard a woman describing a dessert she was particularly proud of. It was a runny centered chocolate cake served in tiny individual pans, topped with a scoop of pareve vanilla ice cream.
“Oh how do you do the ice cream? ” I asked. I’m not shy about picking the brains of perfect strangers for cooking wisdom. I tried the recipe as I remembered it and tweaked it a bit and everyone, loved it, especially my husband who says it is as good as the ice cream that his mother used to make–that’s as superlative a compliment as I can ever expect from him. And it you’ve been following this blog, the ice cream is a wonderful use for home made vanilla (see previous post)
Here it is for posterity. Note: if you don’t have a good stand mixer, then don’t bother but if you do this is quick and easy and fun and it’s a great one to know if you need to feed a crowd!
Vanilla Pareve Ice Cream.
One double sized container of Rich’s whip
1/2 cup sugar
4 eggs, separate yolks and whites
1 teaspoon of vanilla extract, homemade is best
Whip the egg whites until stiff. Set aside
Whip the Rich’s until still, set aside
Add the yolks, sugar and vanilla to the beaten Rich’s whip (beat together very briefly; a few seconds is enough)The carefully fold in the beaten egg whites. Do this by hand using a large metal or plastic spoon–you want to gently incorporate the whites.
Freeze. After an hour in the freezer remove and stir. Then freeze again
Add ins for extra flavor.
You can improvise. I like to mix in a package of sugar coated nuts–pecans or almonds. Chocolate chips are nice too.
Serves 10-12. Fattening! I scream you scream

4 thoughts on “My husbands’ favorite Ice cream

  1. Here’s a good recipe without the Rich’s whip:
    6 eggs, separated
    1 c sugar
    1/2 c oil
    1/2 c water
    2 pkg. vanilla sugar

    Beat whites stiff, add 1/2 c sugar. Add vanilla. Beat egg yolks, oil, water and the remaining 1/2 c sugar. Add vanilla. Fold into whites. Freeze.

    Here’s another without separating eggs:
    450 gm. parve whip
    1/2 cup sugar
    4 eggs
    1 t. vanilla

    Beat whip. Add sugar. Add eggs one at a time mixing after each one. Add vanilla. Freeze.

    I would have liked to see the recipe for the runny chocolate cake. Do you have one?

    • I think they are just underdone brownies baked in individually sized pans or ramekins. I remember hearing once that Duncan Hines mix works well but i’ve never tried. Thanks for reading and writing and thanks for your recipes. They sound easier than mine which is always great. Best

      • It seems we’re always searching for a good recipe for parve ice cream, especially on these very hot summer days! In 1978, Sybil Zimmerman published a cookbook called “Israeli Cooking on a Budget” and she included the following ice cream recipe, which I have been making for years:
        1 container parve whipping cream
        3 eggs
        1/2 cup sugar
        vanilla to taste
        Separate eggs into two bowls. Whisk whites until stiff.
        Whisk the whipping cream until thick in another bowl. Add sugar and continue beating.
        Add egg yolks to whipped mixture, then add vanilla. beat thoroughly.
        Fold in beaten egg whites. Pour into a container, cover and freeze.

        This recipe is almost exactly like yours, except less whipping cream and more eggs. I’m not sure it makes a difference, except perhaps more servings.

        Re the runny cake: I made the following cake to serve under the ice cream and it was quite good;
        Baked Fudge Dessert
        1 c flour
        1/2 t salt
        1/2 c sugar
        2 t baking powder
        1/2 c brown sugar
        5 T cocoa
        1/4 c shortening (I use oil)
        1/2 c water or soy milk
        1 t vanilla
        1/2 c corn syrup
        3/4 c boiling water
        Mix flour, salt sugar baking powder and 3 T cocoa. Mix in shortening. Add water, vanilla. Mix well. Spread in 8 inch square pan. Mix brown sugar, remaining 2 T cocoa and corn syrup. Add boiling water and mix well. Pour this sauce over mixture in pan. Bake 350F for 40 minutes (or less depending upon oven). Remove in slices from pan and serve upside down, under ice cream.

        By the way, I saw the ice cream recipe in the English Update. Then I checked your web site and found great recipes. Thanks.

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