Denise says:
This is a wonderful parev dessert that is ideal for Yom Tov or Friday night crowds as it makes enough for 12 portions. I love the crunchy combination of bread and biscuits in between this smooth non dairy ice cream. Serve it on its own, or with fresh fruit, apple pie or your favourite pudding.
It only needs 5 -10 minutes to slightly defrost as parev whipping cream melts quicker than its dairy equivalent.
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Makes: 2 loaf tins (Serves 12)
Parev
Must be prepared in advance
Ingredients:
150g/ 5 oz brown breadcrumbs150g / 5 oz Demerara sugar
150g/ 5 oz plain biscuit- crushed
6 eggs – separated
2 tablespoons sugar
2 teaspoons vanilla essence
570ml/ 1 pint non dairy whipping cream
Garnish
Sliced strawberries
Method
1)Pre-heat the grill to its highest setting.2)Grease and line 2 -900g/ 2 pound loaf tins with non stick baking parchment paper.
3)Mix the breadcrumbs, crushed biscuits and demerara sugar together. Spread on a baking tray. Put under the grill and cook until crunchy. Stir with a fork, watching carefully that they do not burn.
4)Whisk the cream until thick. Add the vanilla essence and egg yolks and whisk again. Stir in the biscuits mixture. Set aside.
5)In a separate clean bowl, whisk the egg whites into soft peaks. Gradually add the sugar, a tablespoon at a time. Continue to whisk the egg whites until they are stiff. Add one tablespoon of the egg white mixture to the biscuit mixture followed by the rest.
6)Pour in to the prepared loaf tins.
7)Freeze until firm. This will take about 4 hours.
To serve the stylish way: Invert the ice cream loaf and put some sliced strawberries around the side.