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This dessert combines frozen custard with a light fruit ice cream. The result is beautiful and delicious.
8 egg yolks
1 cup sugar
1 cup pareve or dairy milk
2 containers (250 ml each) whipping cream (pareve or dairy
1/2 pound (250 grams) fresh or frozen cherries, pureed
1 tablespoon lemon juice
Beat the egg yolks with the sugar until the mixture is light and fluffy.
Heat the milk in a pot until just before it boils.
Remove the pot from the fire and slowly add half the milk to the egg mixture, mixing constantly.
Return the entire egg mixture to the pot and cook over a low flame, stirring constantly, until the mixture thickens.
Remove from the fire and cool.
Beat the whipping cream until it is firm and soft.
Mix in the ground cherries and lemon and fold the mixtrue into the cooled Crème Anglaise.
Pour into the loaf pans and freeze.
Remove from the freezer and slice with a knife dipped in boiling water. Wait five minutes before serving. Serve with fresh fruit.
Photography: Daniel Lailah Styling: Amit Farber
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Is this the right picture? This picture looks nothing like the recipe. I dont see two layers. Can you explain?
Hi Bruchie. As the recipe states “You can freeze this in silicon shapes (not complicated ones) so that each serving slips out ready to serve”. She plated it to be served over grapes, which is not mentioned in the recipe, but a great option.