Egg-Based Ice Cream

Sara Goldstein Sara Goldstein
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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.

30m 14-16
Medium Vegetarian Pescatarian Gluten Free Salt Free Passover Parve

Contains: Egg

Directions

  1. In the bowl of an electric mixer, beat egg whites until soft peaks form.

  2. With the mixer running on high, slowly add 3/4 cup granulated sugar until stiff peaks form.

  3. In a separate bowl, use an immersion blender to combine yolks, remaining 3/4 cup granulated sugar, oil, water, and vanilla sugar.

  4. 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.

Tips:
For ice cream that feels like deconstructed lemon meringue pie, add almond crumble and meringues to the lemon-flavored ice cream.

I put a little spin on charoses by adding sauteed apples, walnut brittle, and sweet red wine sauce to the cinnamon-flavored ice cream.

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