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3 egg whites
2/3 cup sugar
2 teaspoons Heaven & Earth Lemon Juice
10 ounces dessert topping
1 (16-ounce) package frozen strawberries
Heaven & Earth Chocolate Syrup, optional
4 eggs, separated
1 (7.1-ounce) container dessert topping
1 tablespoon Gefen Vanilla Sugar
1/3 cup Gefen Light Corn Syrup
2 tablespoons sugar
2 pints fresh strawberries, divided
3/4 cup sugar
1 and 1/2 tablespoons Gefen Cornstarch
juice of 1/2 lemon
5 drops red food coloring
mint leaves, optional
Beat egg whites until stiff, slowly adding sugar and then lemon juice.
In a separate bowl, whip up dessert topping and add strawberries, one at a time. Fold egg whites into dessert topping.
Spread evenly in a 10×15-inch pan. Freeze. If desired, spread chocolate syrup layer thinly over strawberry ice cream.
Beat egg whites with two tablespoons sugar until stiff. On low speed, add yolks, one at a time; add vanilla sugar and corn syrup. Mix on low speed. Do not over-mix.
In a separate bowl, whip up dessert topping. Fold eggs into dessert topping. Spread over frozen strawberry ice cream layer. Freeze.
Glaze with Strawberry Glaze. (Recipe follows.)
Pour one cup of strawberries into blender container. Blend on high until strawberries are pureed.
Place sugar and cornstarch in shallow pan; add strawberry puree slowly. Add lemon juice and food coloring. Cook until thickened, but do not overcook.
Pour glaze over Strawberry Ice Cream Sensation. Using a three-inch to four-inch biscuit cutter or drinking glass, cut circles.
Garnish with remaining strawberries and mint leaves.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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