Ice Cream Made the Old-Fashioned Way

— by Hannah Lee

Have you ever wondered how people made ice cream before Baskin-Robbins and Häagen-Dazs? The latter’s founder was a Polish-American Jew, Reuben Mattus, and he told Joan Nathan for her 1995 book, Jewish Cooking in America, “In those days, we bought the ice from the Great Lakes in the winter and buried it with sawdust in pits in the ground until summer.” Last month, my family was vacationing in Scotland, and there I learned how to make ice cream without a freezer. This would be a great project to do with children or for anyone — like me — who’s intimidated about using an ice cream machine.

This is a recipe from Signe Johansen’s 2011 book, Scandilicious: Secrets of Scandinavian Cooking: Combine one kg of crushed ice and 200 g of salt dissolved in 300 ml water.  Put your ice cream custard in a metal bowl and submerge within the larger bowl of icy brine. A mere 30 minutes later, you can serve the ice cream straight from the bowl.

I used a recipe for vegan pistachio ice cream from the May/June 2011 issue of Joy of Kosher that I’d dog-eared for testing. I have my very handy digital scale but not having an automatic ice maker on my refrigerator, I got a large bag of ice (free!) from my friendly kosher grocer, Rob Bender of R & R Produce and Fish. I used kosher salt, which was harder to dissolve, necessitating much stirring and nuking in the microwave.  The result is more soft-serve frozen custard than the hard-packed ice cream. B’Tayavon.

Bitayavon Magazine Merges with Joy of Kosher with Jamie Geller

Brooklyn, NY – – The Kosher Media Network (KMN), the first multi-platform network for the kosher consumer, combining traditional media with the latest in digital technology, announced today that two highly popular kosher publications will merge.  Bitayavon magazine will officially become part of Joy of Kosher with Jamie Geller and operate under the umbrella of KMN.  The resulting new publication will be a multi-featured magazine that will be the only one of its kind on the market focusing on the burgeoning kosher lifestyle.  The merger will take effect for the fall issue.

Photo: (Left to right) Tamar Genger, Jamie Geller, Shifra Klein, Shlomo Klein

More after the jump.
The new magazine will keep the title Joy of Kosher with Jamie Geller and will continue to feature Jamie’s trademark warmth, straightforward approach along with her highly acclaimed recipes, but will also incorporate Bitayavon‘s signature style of showcasing new food trends, gourmet cooking and its pioneering approach to focusing on seasonal foods.

Jamie Geller, founder and chief creative officer says

We’re looking forward to combining specific columns and content from each magazine to provide a truly superior product that will better serve both the reader and the industry. Joy of Kosher and Bitayavon have featured some of the best kosher food writing, recipes and photography published.”

Shifra Klein, who with husband Shlomo Klein, are co-founders and co-publishers of Bitayavon, agrees.

Not only does this merger combine editorial talents, but it also creates a dynamic publishing team with entrepreneurial experience.  Both Shlomo and I look forward to working with Jamie and sharing our vision of upscale, gourmet kosher food with the readers of Joy of Kosher.

Geller added:

As this division of Kosher Media Network began to take off, we realized that we needed partners in this endeavor, both to keep up with the growth we were experiencing and also to give us the ability to grow the magazine from an overnight sensation into an international success story.  Shifra and Shlomo are exactly the people we needed to take Joy of Kosher to the next level.

A project of the Kosher Media Network, Joy of Kosher magazine released its first issue in April 2011 as Geller’s two cookbooks; Quick & Kosher – Recipes From The Bride Who Knew Nothing and Quick & Kosher: Meals in Minutes made her a household name.  She quickly gained a following as cooks everywhere, particularly working mothers, fell in love both with her approachable personality and her simple yet impressive recipes.  Her companion website,, is a treasure trove of culinary treats, and is the premier social networking site for the kosher or kosher curious foodie.

Bitayavon launched in February 2011 and made impressive strides in the magazine world, recognized and awarded by the prestigious Magazine Innovation Center as one of the hottest new magazines of 2011.  While the magazine focused on upscale cuisine and catered to kosher “foodies”, both serious and casual cooks have been enjoying its more modern take on kosher food as well as the many recipes and insightful articles that fill its full color glossy pages.  From the latest food trends to affordable recipes and meal ideas, Bitayavon has revolutionized the concept of a kosher cooking magazine in the eighteen months since its initial debut.

By consolidating the two titles under one banner, advertisers wishing to target the kosher market will benefit greatly, according to Henry Kauftheil, the visionary Chairman of KMN and architect of the merge.

“One plus one equals #1!” Kauftheil states.  “One unified voice will be a stronger voice for the industry. This fusion also eliminates duplication and overlap in distribution. Now advertisers have the ability to reach more readers much more cost effectively, not just in print but on line as well. It’s a winning combination all around.”

The new Joy of Kosher magazine will offer the best of publications, showcasing foods that are delicious yet easy, as well as gourmet trends and twists on traditional items.  As the centerpiece of the Kosher Media Network, the newly launched magazine will emerge as the must-read publication for kosher aficionados everywhere.

By taking advantage of the Kosher Media Network’s diverse media platform, which offers the advantages of traditional media, including books, magazines and broadcast programming as well as the newest advances in digital, online and social media, the all new Joy of Kosher will continue to grow in popularity as it reaches out to readers on many different levels.

The magazine is offering a limited-time subscriber special for the new Joy of Kosher with Jamie Geller.

Celebrity Chef Jamie Geller to make Aliyah to Israel

Celebrity chef Jamie Geller, referred to by many as the ‘Kosher Rachel Ray, is making Aliyah to Israel next month with Nefesh B’Nefesh on the organization’s August 13th charter flight out of JFK airport, in cooperation with Israel’s Ministry of Immigrant Absorption and the Jewish Agency for Israel.  Jamie Geller was born in Philadelphia, and is a graduate of the former Akiba Hebrew Academy (currently the Jack M. Barrack Hebrew Academy).  

More after the jump.

Nefesh B’Nefesh is teaming up with USA TV producer, best-selling author, and cooking celebrity to produce a self-documentary series following her, and her family’s exciting and emotional journey step-by-step as they make Aliyah to Israel next month. The series will feature individual episodes offering a behind-the-scenes look at the Geller family as they pack their belongings, say goodbye to family and friends, and depart on the special Aliyah charter flight. It will also feature the tear-jerking landing of the flight as they arrive in Israel with hundreds of fellow Olim (new immigrants) and document their first few weeks as new Israeli citizens.

Jamie Geller is the founder of Kosher Media Network (KMN), a 360-degree content provider and the first multi-platform network for the kosher market combining traditional media (magazines, books, and broadcast) with the latest in digital, online, and social media. In the spring of 2011, KMN, unveiled its Joy of Kosher consumer brand, with the simultaneous launch of – the first and #1 social networking community for the kosher foodie – and the highly successful magazine, Joy of Kosher with Jamie Geller.

She has been nationally acclaimed for her bestselling kosher cookbooks, her kosher cooking TV shows, and has been a featured interviewee on ABC, NBC, FOX, CBS News Radio, Martha Stewart Living Radio, The New York Times, New York Daily News, Washington Post, Chicago Tribune, Miami Herald, and hundreds of other print publications.

Episodes can be watched at: