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ISO parve icecream recipe, NO WHIP



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cbg




 
 
    
 

Post Tue, Oct 23 2018, 6:47 am
I’m looking for an old recipe that calls for eggs and oil. The egg whites are whipped and used instead of whip
TIA
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cbg




 
 
    
 

Post Tue, Oct 23 2018, 8:57 am
BUMP
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ShishKabob




 
 
    
 

Post Tue, Oct 23 2018, 9:29 am
The old Nitra cookbooks should have them. Also, many Pesachdig ice cream recipes come without whip, so look at those. g'luck
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Sleepymama




 
 
    
 

Post Tue, Oct 23 2018, 10:49 am
It comes out less fluffy but you can use coconut cream instead of whip. Make sure it's cream and not coconut milk.
2/3 C sugar
1 can coconut cream
4 eggs separated
1 t vanilla
In 3 bowls:
Beat whites till stiff, slowly add sugar
Beat yolks till light yellow add vanilla
Beat coconut cream
Fold yolks into cream, fold cream into whites
Freeze.
Add any flavors you like
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ra_mom




 
 
    
 

Post Tue, Oct 23 2018, 10:50 am
Parve Homemade Ice Cream
6 - 8 eggs, separated
3/4 - 1 cup sugar
1/2 cup oil
2 teaspoons pure vanilla extract
1 tablespoon lemon juice

Whip egg whites. Gradually add sugar and whip until stiff peaks form.
Combine yolk, oil, vanilla and lemon juice until uniform.
Fold the stiff white and mixed yolk mixtures together gently.
Transfer to container; seal and freeze.
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cbg




 
 
    
 

Post Tue, Oct 23 2018, 12:53 pm
Sleepymama wrote:
It comes out less fluffy but you can use coconut cream instead of whip. Make sure it's cream and not coconut milk.
2/3 C sugar
1 can coconut cream
4 eggs separated
1 t vanilla
In 3 bowls:
Beat whites till stiff, slowly add sugar
Beat yolks till light yellow add vanilla
Beat coconut cream
Fold yolks into cream, fold cream into whites
Freeze.
Add any flavors you like


Ooh I like this
Do you think it will work with monk fruit.
Also
Do you need to put the cream in the refrigerator, and seperate the solid from the liquid, or is this only for coconut milk.
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Sleepymama




 
 
    
 

Post Tue, Oct 23 2018, 1:03 pm
Definitely drain out any liquid in the coconut cream and yes - it works better if its a little solid from being cold. I haven't tried it with monk fruit sugar yet but I've been wanting to try it. That would make it really healthy.
I hope it works for you!
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cbg




 
 
    
 

Post Wed, Oct 24 2018, 8:58 am
Sleepymama wrote:
Definitely drain out any liquid in the coconut cream and yes - it works better if its a little solid from being cold. I haven't tried it with monk fruit sugar yet but I've been wanting to try it. That would make it really healthy.
I hope it works for you!


Trying it this Shabbat
Perfect for keto diet
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mha3484




 
 
    
 

Post Wed, Oct 24 2018, 8:59 am
I would look for a no churn recipe like this https://minimalistbaker.com/no.....ream/
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Cheiny




 
 
    
 

Post Wed, Oct 24 2018, 9:26 am
cbg wrote:
I’m looking for an old recipe that calls for eggs and oil. The egg whites are whipped and used instead of whip
TIA


Iwouldn’t use raw eggs
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cbg




 
 
    
 

Post Wed, Oct 24 2018, 10:00 am
Cheiny wrote:
Iwouldn’t use raw eggs

Planning to pasteurize the egg first

Will the egg whites whip
Or
Maybe just do the coconut cream- no eggs
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ra_mom




 
 
    
 

Post Wed, Oct 24 2018, 10:34 am
Nutritionist taught me to wash raw eggs with soap under running water, dry completely, then crack and use.
Eggs get contaminated when salmonella on the hard shell gets into the egg while being cracked.
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ShishKabob




 
 
    
 

Post Wed, Oct 24 2018, 10:48 am
There's a great recipe on chabad.org by the pesach section. It calls for oil and eggs, it's very fattening but it's delicious and needs a blender to get the creamy consistency. I only make it on pesach with coffee flavor but it's always a big hit and doesn't use whip. it's also not a light texture, more of a dense ice cream not fluffy air.
I can't find it now, sorry
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