Title: Parve Ice Cream
Categories: Passover, Desserts, Frozen
Yield: 8 Servings

8 Eggs, separated
1 c Sugar
1/2 Lemon, juiced
ds Salt
Vanilla sugar
Instant coffee or cocoa

Beat egg whites. Add to whites the lemon juice and salt. Add sugar
gradually. Make a thick snow with whites. Beat up yolks until frothy. Stir
yolks into the thick whites; add vanilla sugar to taste-1 or 2 packages.

Remove 1/4 of the mixture to a smaller bowl; mix with the coffee or cocoa.
Put half of plain white mixture into freezer container, then the flavored
mixture, then the rest of the white mixture. Freeze until firm.

Personal Note: I hesitated including this because of the raw eggs. I have
always used raw eggs and have not had any trouble. I leave the choice up to
you.

Source: Torah Prep High School for Girls Passover booklet.

Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997