pareve ice cream | Imamother

bigmomma

Sun, Sep 23 2007, 2:41 pm

With all the pareve ice cream available today in the stores, am I the only one still making parve ice cream? The recipe for deluxe pareve ice cream is a favorite in our house, a succos tradition and has the neighbor kids begging. It's all artificial junk but so is every parve ice cream you can buy.

chocolate moose ↓

Sun, Sep 23 2007, 2:54 pm

Occasionally I make a pareve ice cream delicacy....I know it's not cheaper or easier than buying it in the stores, though, it's just not deep frozen and I like it better.

Nikki

Sun, Sep 23 2007, 3:45 pm

Do you mind giving the recipe for a good parve ice cream. I personally would rather make one bec. when I serve a nice dessert and add ice cream I always feel guilty that I didn't make the ice cream and then people compliment you on it and it is not yours.

loveit ↓

Mon, Oct 08 2007, 2:06 pm

Nikki wrote:

3 eggs, separted
1/2 cup of sugar
1 tsp. vanilla extract or vanilla sugar
1 small container of Rich's Whip

Using a hand or stand mixer, blend the egg whites and sugar until stiff. Add the vanilla extract/sugar and Rich's Whip. Bend again until stiff. Mix in the egg yolks. Pour into tupperware/plastic containers and freeze immediately.

Definitely make this the night before so it has plenty of time to freeze.

TIP: Freeze the containers beforehand to help prevent the egg yolk from separating.

TIP: Instead of vanilla extract, experiment with other flavors. I just used peppermint extract and added shaved pareve chocolate, yummy!! I prob put in double the amount of peppermint to make it nice and minty but start with what the recipe calls for and if you want it more minty then just add it while your waiting for it to stiffen up again.

Tefila

Mon, Oct 08 2007, 3:27 pm

Quote:

am I the only one still making parve ice cream? The recipe for deluxe pareve ice cream is a favorite in our house, a succos tradition and has the neighbor kids begging. It's all artificial junk but so is every parve ice cream you can buy.

I make my own week after week everyone adults and kids keep begging for more.

1. I modify the recipe
2. I whip it more then required Exclamation

3. I only freeze in a particular container as opposed to anything available
4. Also I change the flavours often.

Bottom line experiment with your kids and husband first b/4 testing it on others Twisted Evil

amother

Mon, Oct 08 2007, 3:36 pm

Honestly, I would never touch anything like pareve ice cream. I don't want pareve desserts that are completely full of trans-fats. I'd rather have a pareve dessert that isn't completely based on a dairy product, which utilizes anything called "whip" instead of actual cream or milk. So while I understand using pareve cream in a recipe that requires cream as one component, I wouldn't use it as the primary ingredient. As soon as I see ice "cream" or "creme" brulee on the menu at a fleishig restaurant, I look for something else.

↑ chocolate moose

Mon, Oct 08 2007, 3:44 pm

amother wrote:

Why anonymous?

Sue DaNym

Mon, Oct 08 2007, 3:54 pm

to me, making pareve ice cream is just too much trouble, especially when one can get good pareve ice cream from stores. whenever im in brooklyn a friend of mine gets me some from a store called sweetchoice.

Clarissa

Mon, Oct 08 2007, 4:03 pm

chocolate moose wrote:

amother wrote:

Why anonymous?

That was me who posted that, and I honestly don't remember posting anonymously. Believe me, I'm not ashamed of the fact that I don't like pareve cream! So I'll shout it proudly: I don't like pareve cream!

NotInNJMommy ↓

Mon, Oct 08 2007, 4:14 pm

I had a most delicous home made parve ice cream over yom tov. Basically it was egg whites, sugar, olive oil and flavoring (in this case it was a mocha flavor). I don't have the recipe, but maybe someone else might have the exact ingredients/directions?

Are there trans fats in eggs? I don't think there are so much in olive oil...

And no, it did not taste in the least like olive oil.

↑ loveit

Mon, Oct 08 2007, 4:24 pm

Sue DaNym wrote:

I'd be interested to try that store, although I'm not soo close....Do they make a good peppermint? I made it last week using the recipe I posted above and it was SO GOOD. It tasted just like the Baskin Robbins peppermint ice cream (but it only comes out during the winter and it's dairy Mad

) so now I can have it year round with meat or milk!

NJMOMMY: So the olive oil replaces the egg yolks? I'm really curious to try that (then my husband will feel better about eating egg - unless raw egg whites can be harmful too?)

↑ NotInNJMommy

Mon, Oct 08 2007, 5:28 pm

actually, I am not sure. I have yet to get the recipe this baalabusta used...but my initial search (after my last post) online did show that the yolks after being blended with the oil and flavorings were folded into the eggwhite/sugar mixture....

Raisin

Tue, Oct 09 2007, 6:43 am

I once got some nasty food poisining from pareve ice cream made with raw eggs, so I almost never use them in recipes (especially if kids or pregnant women are going to be eating it)

I buy ice cream and serve it as a side with cake or pie. I only like dairy ice cream myself, and I also avoid pareve whips etc.

I would think you could make a healthier version using soy milk.

malky800 ↓

Sat, Dec 08 2007, 6:07 pm

What's the trick to getting homemade to be like that smooth texture of store bought? Is it the ingredients?
Has anyone ever tried a store bought 30$ ice cream machine? Does it do any good?