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Recipe by Estee Kafra

Chocolate Liqueur Ice Cream

Parve Parve
Medium Medium
12 Servings
Allergens

Ingredients

Chocolate Liqueur Ice Cream

  • 16 ounces dessert whip like Gefen

  • 1 cup confectioner’s sugar

  • 3 egg yolks (pasteurized)

  • 1/2 cup vanilla soy milk

  • 1 teaspoon Gefen Vanilla Extract

Directions

1.

Whip the dessert whip in a mixer fitted with the beater attachment.

2.

Add the remaining ingredients in the order they appear, then whip until well mixed.

3.

Freeze, scoop, and serve.

Chocolate Liqueur Ice Cream

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Deborah Krupnik
Deborah Krupnik
18 days ago

You say to use pasteurized eggs in this recipe. Do you know where they can be purchased?

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