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For those who want something a little more classic, try this basic ice cream base and customize the flavors to your liking. This ice cream is very soft and creamy, so no need to take it out in the middle of the main course. You’ll be able to scoop it easily straight from the freezer.
9 eggs, separated
3/4 cup plus 3/4 cup granulated sugar, divided
3/4 cup oil, such as Gefen Cottonseed Oil
3/4 cup water
3 tablespoons Gefen Vanilla Sugar
cinnamon: add 3 tablespoons Gefen Ground Cinnamon
lemon: add 1/4 cup + 2 tablespoons fresh lemon juice or Gefen Lemon Juice (optional: add zest from 2 lemons)
In the bowl of an electric mixer, beat egg whites until soft peaks form.
With the mixer running on high, slowly add 3/4 cup granulated sugar until stiff peaks form.
In a separate bowl, use an immersion blender to combine yolks, remaining 3/4 cup granulated sugar, oil, water, and vanilla sugar.
Use a spatula to carefully fold yolk mixture into egg whites, making sure everything is fully incorporated. Transfer to one very large plastic container (or two medium ones) and freeze overnight.
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