Homemade Ice Cream for Pesach and Year Round

5.0 ( 1 )

chossid02/01/11

This year I shared this hitherto private recipe in the hopes that people will enjoy them, and help us make Pesach possible for Jews in Crimea. This and the Strawberry sorbet are both simple and simply delicious! Tax deductible, secure donations may be made at https://chabadcrimeaorg.com -- Donate

SERVING/YIELD
10

PREP TIME

10

min

COOK TIME

0

min

LEVEL

Easy

BLESSING
Shehakol

RECIPE
#1948

INGREDIENTS

6 eggs

½ cup sugar

1 seeds of a vanilla bean

2 cup oil

Place eggs, sugar and vanilla bean seeds in a blender.

Optionally you may add coffee powder, cocoa, coconut, melted chocolate, or toasted nuts for flavor.

Turn covered blender to high speed and remove the center part of the cover.

Very slowly, pour UP TO 2 cups of oil straight into the vortex (the hole in the center of the mixture.)

Stop when the vortex closes up. Thicker mixtures need less oil.

Add any nuts, chocolate pieces, meringue pieces, cookie pieces, etc.

Pour into a pan and freeze

Serve plain, on a meringe circle, on poached pears in wine sauce, or as an ice cream cake filling. You may top with various homemade sauces as well. Or serve over crepes filled with stewed fruits and toasted almonds.

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Average user rating from: 1 user(s)

Rating:

5.0 (1)

Rating:

5.0

Reviewed by mushi
March 14, 2012

This is a wonderful recipe for Pesach and year round. I make it all the time. Sometimes I add a small package of pareve instant pudding mix, makes it very creamy. For Pesach, or anytime, when I am having guest's that are concerned about raw eggs, (small children, elderly and pregnant women), I use homemade almond milk instead of the eggs. Yummy!