Title: Pareve Ice Cream
Categories: None
Yield: 1 Servings

1 Container Rich's pareve whip
4 Eggs (separated)
1/2 c Sugar
2 ts Vanilla

It comes from the cookbook "Key to Cooking in Israel" put out by Amit
Women.

Beat egg whites, set aside. Beat Rich's Whip, add egg yolks one at a time
Add Sugar and vanilla Fold in egg whites. Freeze

You can use your imagination and instead of vanilla, add chocolate, coffee,
fruit, etc. It's great with the vanilla and chopped candied pecans.

Posted to JEWISH-FOOD digest V97 #023 by Ellen Hexter
on Jan 21, 97.