Crunchy Biscuit Ice Cream

Preparation Time: 20 minutes
Cooking Time: 5 minutes Makes: 2 loaf tins (Serves 12)

Parev
Must be prepared in advance

This is a wonderful parev dessert that is ideal for Yom Tov or Friday night crowds as it makes enough for 12 portions. I love the crunchy combination of bread and biscuits in between this smooth non dairy ice cream. Serve it on its own, or with fresh fruit, apple pie or your favourite pudding.

It only needs 5 -10 minutes to slightly defrost as parev whipping cream melts quicker than its dairy equivalent.

Ingredients

Method

1) Pre-heat the grill to its highest setting.
2) Grease and line 2 -900g/ 2 pound loaf tins with non stick baking parchment paper.
3) Mix the breadcrumbs, crushed biscuits and demerara sugar together. Spread on a baking tray. Put under the grill and cook until crunchy. Stir with a fork, watching carefully that they do not burn.
4) Whisk the cream until thick. Add the vanilla essence and egg yolks and whisk again. Stir in the biscuits mixture. Set aside.
5) In a separate clean bowl, whisk the egg whites into soft peaks. Gradually add the sugar, a tablespoon at a time. Continue to whisk the egg whites until they are stiff. Add one tablespoon of the egg white mixture to the biscuit mixture followed by the rest.
6) Pour in to the prepared loaf tins.
7) Freeze until firm. This will take about 4 hours.

To serve the stylish way: Invert the ice cream loaf and put some sliced strawberries around the side.

For more information about my recipes or to book on cookery school please email denise@jewishcookery.com.

If your synagogue or charity is interested in a cookery demonstration as a fund raising event contact Denise on 0845 108 22 68.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD