Easy-peasy (okay, no peas, it’s Pesach) Passover Strawberry Ice Cream from Chava Weiman.
1 egg white
1 pinch of salt
1 tbsp lemon juice
3/4 cup sugar
1 cup strawberries
Beat the egg white until it’s foamy – then add salt. Continue beating as you slowly add sugar. When it stands in peaks, add berries (sliced or partially crushed) and lemon juice. Continue to beat 15 minutes until it holds in peaks. Store in freezer.
Mrs Wex says:
This is my daughter’s favourite recipe at Passover. It’s fabulous and easy!
I am confused by the recipe–there are 2 eggs in the ingredient list, and they are not used at all in the directions.
My guess is that they are not supposed to be there. And how safe is it to eat uncooked eggs, if they are supposed to be there.
Could they be tempered?
Oops – thanks for pointing that out! The 2 eggs are not supposed to be there – just the egg white. We’ve made this recipe lots of times with no ill effects, but it’s up to the individual. All the best.
How many people does this recipe serve???
Grand-daughter made it with me for a Seder dessert the last few years. Always appreciated for it’s lightness at the end of the Seder. Easy and delicious.
I learned to make only 1 egg white’s worth at a time, the volume gain is amazing. The amount that resulted from using 3 egg whites filled my Tupperware cake taker, and ensured that we had sweet treats for all of Pesach. Friends and family all enjoyed the not too sweet treat.
I used two egg whites. I doubled the ingredients. When it all volumised and the mixing was complete I placed the mixture into a baking dish, grated chocolate on the top. It is now in the freezer and can’t wait to serve it for Shabbat. Whilst doing the taste test, it tasted delicious.
Love the recipe. Thankyou.
You’re welcome! So glad you enjoyed it.