INGREDIENTS

INSTRUCTIONS

From: world mizrachi <mizrachi@netmedia.co.il>
Date: Tue, 2 Jul 1996 08:28:45 +0200 (IST)
Ice cream:  The ice cream I made is from an easy and fast ice cream recipe
that I got from my neighbor Isabella years ago and have been using ever
since because a) it's fast and easy and b) my family thinks it tastes
better than store bought ice cream. Isabella originally got it from a
recipe book but that was so long ago she's forgotten which one. So for
anyone who's interested here's the recipe for
(I usually either add at the end some grated chocolate and chopped nuts or
swirl some  chocolate syrup over it.)
1.  Beat the whipping cream until its VERY STIFF, adding the sugar slowly
as you beat.
2.  Separate the eggs.
3.  Beat the yolks and vanilla together and fold them GENTLY into the
whipped cream.
4.  Beat the whites until stiff - add the pinch of salt to them.
5.  Fold the whites GENTLY into the whipped cream mixture.
6.  (optional)add extras - i.e. the grated chocolate - GENTLY to the ice
cream).
7.  Put in container and freeze.
NOTE:  Please note the stress on mixing certain ingredients together
gently. This is because if you do it roughly you lose most of the effect of
beating the cream and the egg whites and end up instead with a mush that
separates during freezing.
JEWISH-FOOD digest 223
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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