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One day, a new family moved into the apartment next door. I went to welcome them and when my new neighbor opened the door, she looked at me incredulously and said, “Nechama, what are you doing here!?” When I explained that I lived on the other side of her wall, we had a good laugh. Miri S. had been together with me in sem in England and now lived in Yerushalayim. Miri was a fun neighbor, and we had a great time together cooking, schmoozing and sharing recipes. I loved her perfect balabusta skills and her positive attitude. This simple but delicious parve vanilla ice cream recipe was a great-tasting gift she left me with that I often make for dessert on Shabbos. Feel free to use it as a base for whatever toppings or sauces your family likes! Yield: about 3 quarts
6 eggs, separated
1 and 1/4 cups sugar, divided
1 (16-ounce) container non-dairy whip, such as Kineret
1 cup parve milk, such as Gefen Almond Milk
3 scoops (3 tablespoons) Gefen Vanilla Sugar
Using an electric mixer, beat whites with 3/4 cup sugar until stiff. Beat yolks with remaining 1/2 cup sugar until pale yellow. Fold yolk mixture into white mixture.
In a separate bowl, beat whip until stiff. Fold into egg mixture. Add parve milk and vanilla sugar and blend immediately with mixer until just combined. Place in large container or pan and freeze until firm.
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