Home Food Cool treats for the end of summer

Cool treats for the end of summer

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The phrase, “I scream, you scream, we all scream for ice cream,” originated from a 1920s novelty song about a fictional college in “the land of ice and snow, up among the Eskimos.” The college cheer was the chorus of the song. Here are some home-made ice creams for the hot summer weather – and, best of all, they’re all pareve!

Chocolate Chip Mint Ice Cream

ο 140 ml (1/2 cup + 1 tbsp) sugar

ο 140 ml (5/8 cup) water

ο 250 ml (1 cup) mint leaves removed from stems

ο juice of 1/2 lemon

ο 310 ml (1¼ cups) pareve unsweetened whipping cream

ο 75 ml (1/3 cup) chocolate chips

 

Place sugar and water in a saucepan. Stir over low heat until sugar dissolves, then bring to a boil.

Place mint leaves in a blender and pour in hot syrup. Blend for a few minutes until mint is finely chopped. Add chocolate chips and blend until finely chopped. Let mixture cool, then strain.

Add lemon juice and whipping cream. Whisk to blend. Pour into ice tray or freezer box and cover and freeze until half frozen. Mix well and return to freezer until firm. Makes 6 servings.

 

Pareve Ice Creams

ο 125 ml (1/2 cup) sugar

ο 175 ml (3/4 cup) non-dairy creamer

ο 1 egg

ο 250 ml (1 cup) non-dairy whipping cream

 

Butter Pecan (optional flavouring)

ο 15 ml (1 tbsp) melted pareve margarine

ο 125 ml (1/2 cup) brown sugar

ο 2.5 ml (1/2 tsp) vanilla

ο 60 ml (1/4 cup) chopped pecans

 

Coffee (optional flavouring)

ο 30 ml (2 tbsp) instant coffee

 

Chocolate (optional flavouring)

ο 45 ml (3 tbsp) chocolate syrup or cocoa

 

Banana (optional flavouring)

ο 2 pureed bananas

 

In a saucepan, whisk together sugar and non-dairy creamer over low heat. When the mixture begins to simmer, add egg and whisk.

Whip whipping cream in a mixing bowl until stiff. Add to saucepan and whisk once more. Pour into a tray and freeze.

If adding flavouring, remove from freezer after an hour and a half and add ingredients, then refreeze.

READ: SUMMER CUCUMBER SALAD RECIPES

 

Frozen Custard Ice Cream

ο 125 ml (1/2 cup) sugar

ο dash salt

ο 250 ml (1 cup) non-dairy milk

ο 1-2 beaten egg yolks

ο 15 ml (1 tbsp) vanilla extract

ο 250 ml (1 cup) pareve whipping cream

 

In a saucepan, mix sugar, salt, nondairy milk and egg yolks. Cook over medium heat, stirring until bubbles appear around edge of the pan. Cool to room temperature.

Add vanilla and pour into a tray. Freeze for 45 minutes.

Chill serving bowls and a mixing bowl.

Beat whipping cream until peaks form in a chilled bowl.

Spoon partially frozen mixture into chilled bowl and beat until smooth. Fold in whipped cream. Pour into tray and freeze for 1 hour. Stir and freeze for another hour. Stir and freeze a third hour. Makes 8 servings.

 

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Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks, and a food writer who lives in Jerusalem, where she leads weekly walking tours of the Jewish food market, Machane Yehuda, in English.