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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
This delectable ice cream will have your guests raving. There is absolutely none of the egg-y flavor that usually comes with a pareve ice cream, and the brittle adds the perfect caramelized crunch to this creamy delight. Yields 1 gallon
9 eggs, separated
1 and 1/2 cups sugar, divided
3/4 cup oil, such as Gefen Cottonseed Oil
3/4 cup water
3 tablespoons Gefen Vanilla Sugar
2/3 cup sugar
2/3 cup slivered almonds
Beat egg whites with an electric mixer until soft peaks form. With the mixer running on high, slowly add 3/4 cup sugar until stiff peaks form.
In a separate bowl, combine yolks, oil, water, remaining 3/4 cup sugar, and vanilla sugar and blend with an immersion blender. Carefully fold yolk mixture into beaten egg whites. Pour into an airtight container and freeze for three hours.
While ice cream is freezing, make the almond brittle. Line a baking sheet with Gefen Parchment Paper. Place sugar and almonds in a saucepan over medium-low heat. Stir continuously with a wooden spoon or rubber spatula for about 8 minutes until sugar has fully dissolved. Immediately pour hot brittle onto prepared baking sheet and spread with spatula. Let cool completely.
Place pieces of brittle into a Ziploc bag and pound with a rolling pin until crushed into small pieces.
Once ice cream has been frozen for three hours, fold in the brittle and return to the freezer to freeze completely.
Photography and Styling by Yossi and Malky Levine
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This didn’t work out for me, the taste was delicious but the yolks and almonds froze at the bottom. Would be happy for some advice!
Hi Yael,
I’m glad the taste came out well! Now let’s help you with the texture.
When you’re folding the yolk and egg whites, it should become one homogeneous mixture. Make sure it’s blended really well!
Freeze the base until semi frozen (about 2 hours, still soft). Then take it out of the freezer and mix it, which will incorporate more air and make it fluffier.
At that point you add the almond brittle, mix it, and return it to the freezer until frozen solid (2-3 hours).
Let us know if this helps!
-Chana Tzirel from Kosher.com
This often happens b/c the nut oils of Pesach are heavier … and if you are using a hand mixer to beat your eggs, it beats at a lower speed than a full mixer does. So the yolks/ oil mix often sinks to the bottom of the container as it freezes. I get this a lot on Pesach too. Do what the admin told you and see if it helps.
Tamar Ansh, author of Pesach Anything’s Possible cookbook and someone who’s made hundreds and hundreds of ice creams for Pesach over the years! 🙂