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Parve
Medium
12 Hours
Diets 
I always enjoy a light and refreshing dessert at the end of a heavy Yom Tov meal, and this ice cream does the trick! I finally decided to invest in an inexpensive kitchen torch (thank you, Amazon!) and couldn’t believe how easy it was to achieve a professional-looking, toasted meringue. Don’t be scared to try it out; it’s much simpler than it appears! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 (16-oz./450-g.) container parve whipping cream
10 egg yolks (reserve 5 whites for the meringues)
1 cup confectioners’ sugar
juice of 2 lemons, or 5 tablespoons lemon juice
2 cups lemon cookie crumbs
5 egg whites
1/2 cup sugar
In a large mixing bowl, beat pareve whipping cream until stiff peaks form. Set aside.
In a separate bowl, beat egg yolks, confectioners’ sugar, and lemon juice until creamy. Gently fold in whipping cream, mixing by hand just until combined.
Pour half the cookie crumbs into a 9- x 13-inch (20- x 30-centimeter) pan and top with half the ice cream mixture. Coat evenly with remaining crushed cookie crumbs and pour the rest of the lemon ice cream over the crumbs.
Place pan in the freezer and freeze overnight.
When the ice cream is fully frozen, beat egg whites for the meringue until soft peaks form. Slowly add sugar to form a snow.
When the peaks are stiff and glossy, spread meringue layer over the ice cream. Be sure to anchor the meringue by spreading it all the way to the edge of the pan. To form decorative swirls in the meringue, using a rubber spatula, touch the flat side of the spatula to the meringue, then twist and pull away.
Place pan in oven and broil about eight inches (20 centimeters) away from heat source for three to five minutes, or until edges are browned. Place back in freezer until ready to serve.
Photography: Hudi Greenberger Styling: Janine Kalesis
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I am confused. If I use a kitchen torch for the meringue, do I leave it unbaked? Then its essentially raw egg whites not meringue….
Thanks for reaching out! I totally understand the confusion. In step 2 for the meringue topping, you’ll torch the meringues before baking to get that nice ‘smoked’ look. They’re not left raw. In step 3, after torching, you’ll broil it in the oven making sure the egg whites are fully cooked, so you’re not eating raw eggs. Hope that clears things up!
Delicious. But…why is step 2 put pan in freezer overnight? should be step 1 really.
Can this step be skipped?
These were easy to make and a really elegant way to finish the meal. I topped them with store bought mini meringues to save time. A real winner!