Try this recipe out. As far as salmonella, if you are working with fresh eggs, you will not have a problem. Meaning, if you start with fresh eggs, and freezing the product, which you will, all will be fine.
- 1 container Pareve Whip
- 4 eggs, (separated)
- ½ cup sugar
- 2 teaspoons vanilla
- 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.
NOTE: You can use your imagination and instead of vanilla, add chocolate, coffee, fruit, etc. It’s great with the vanilla and chopped candied pecans.
Let me know how it works out for you.
I have gotten a lot of feedback regarding the fear of salmonella from fresh eggs. One of our readers mentioned pasteurized eggs which might eliminate the issue. The eggs cost a bit more, but can be found in your local supermarket.
10.31.08 Comment from Patricia Inman:
Hi – I just read your recipe for pareve ice cream and the concern about salmonella. You can use “Better Than Eggs” NOT EGG BEATERS.
as a substitute for the eggs. I have used it in ice cream and it works well. It will also limit the fat in the recipe. They can also be used to make matzo balls( which egg beaters can not).
Hope this helps someone.
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.
Like this article?
Sign up for our Shabbat Shalom e-newsletter, a weekly roundup of inspirational thoughts, insight into current events, divrei torah, relationship advice, recipes and so much more!