This recipe has a special place in my heart. When I was in seminary in Israel, it was before Rosh Hashanah, and I was out on the mirpeset, miserable and homesick, with no plans for Yom Tov.
Then, a friend called me to the payphone. Rebbetzin Chaya Kaplan was on the line! Her husband, R’ Naftali, was the mashgiach at the Mir yeshiva. They were my parents’ shadchanim. She invited me for Yom Tov and reserved a seat for me right next to her!
They served a delicious dessert which they called “glidat vanil” and “glidat choco.” It tastes like custard ice cream! My whole family makes it now, and it always reminds me of the kindness of that special couple to a lonely sem girl in Israel.
Beat the egg whites. As they stiffen, slowly add the sugar.
In a separate bowl, beat the egg yolks with vanilla. Slowly drizzle in the oil.
Fold the beaten egg white into the yolk mixture.
This is Amazingly delicious
Beautifull silky creamy ‘mixture’. Before freezing I folded in raisins that I soaked in Rum, to make a rum and raisin ice-cream
looked like a 2 yr old made it.i was very upset after all that hard work
it’s more to the difficult side
It is Amazing
Would regular eggs work?
It is not recommended to eat raw, unpasteurized eggs. You can either buy them pasteurized or you could pasteurize them yourself (this is how https://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/#:~:text=To%20pasteurize%20large%20eggs%2C%20place,on%20the%20burner%20if%20necessary.)
This came out very well. We pasteurized our own eggs in a sous vide and the whites didn’t whip well until we added about 1Tablespoon of lemon juice. Probably best texture ever.
Came out amazing and creamy! I used demerara sugar instead, and when it froze, it created a delicious sauce at the bottom
I followed the recipe exactly and it came out looking like coconut chips. Nothing like the pictures!
why can’t I print this recipe?
You can print this recipe from the left hand side menu, you will see a button that says ‘print’ in gray