— by Margo Sugarman
Years ago, not long after I got married, my late mother arrived on a visit to Israel with a pile of yellow A4 pages on which she had hand written some of her favorite recipes. The truth is that not all her favorites were my favorites, but I kept them anyway. Some I used and referred to; others I ignored. Needless to say, after she passed away, these aging pieces of paper with my mother’s distinctive handwriting are priceless to me and even if I wasn’t going to use all the recipes, I certainly wasn’t planning on disposing them.
The full recipe after the jump.
So while I had resigned myself to the fact that some of these recipes weren’t going to be made, one day not long ago I did take a quick glance at one that looked like, in spite of my initial misgiving, could be OK. It was a recipe for a parev coffee ice cream. I always remember the parev desserts of my childhood tasting like the parev cream they were made of — in other words, fake. In South Africa it was Orley Whip that gave parev desserts their artificial taste. Nevertheless, in need of a new parev dessert for my repertoire, I decided to give this one a go. Not only did it turn out well, but when I had finished serving dessert, the teenagers at my Shabbat dinner table grabbed the bowl and licked last remnants of the ice cream. Now that’s what I call success.
This recipe makes a large amount of ice cream, so I split the basic mixture in half and made one half with the coffee ingredients and the other half with grated dark chocolate. Both were wonderful, and the non-adults loved the chocolate chip version the best. You can also opt for just one flavor (if you’re having kids, go for the chocolate chip).
This can be made several days ahead of time and kept in the freezer.
PAREV COFFEE AND CHOCOLATE CHIP ICE CREAM
- 500 ml (1 pint) non-dairy cream
- 1 1/2 cups sugar
- 5 eggs separated
- 2 teaspoons vanilla
- 2 tablespoons coffee liqueur
- 3 tablespoon instant coffee granules
- 50g (2 oz) grated dark or semi-sweet chocolate (parev)
How to do it
- In a large bowl, beat the non-dairy cream until it’s stiff.
- Add the egg yolks, vanilla and sugar and beat well.
- Divide the mixture in two (if you decided to only make one flavor, then don’t divide the mixture, and double the quantities of the flavoring in step 4 below that you choose)
- In one bowl, add the coffee liqueur and the coffee granules and mix well till combined. In the other bowl, add the grated chocolate and mix well.
- In a mixer, beat the egg whites until they are very stiff. Fold into each of the flavors (half and half) until the whites are combined and you have a creamy consistency.
- Pour each flavor into a serving bowl, cover with plastic wrap and freeze.
Margo Sugarman is the creator of The Kosher Blogger, a celebration of keeping kosher and loving good food.