Passover often falls when the weather just starts to turn nice, but the sound of the forbidden ice cream truck going past may be enough to make a grown man weep. But! Here is a recipe for how to make your own delicious frozen treat, that’s even dairy free, so you can serve it after a meat holiday meal.
The recipe comes to Jewcy from Aliza Goldstein and her dad Jeff. Its ease of making is miraculous, but Aliza endorses it thus:
“The real miracle is that no one has ever gotten salmonella from this.”
The Goldstein clan got this treat from a 1970s synagogue sisterhood recipe book, by a Bess Goldstein (no relation to Jeff, Aliza and co.). The cookbook notes: “A very nice dessert for Sedar [sic] night. Delicious over sponge cake.”
The modern Goldsteins are skeptical about the sponge cake part, given the holiday. But Aliza describes the ice cream as “life-changing.” So à la mode or by itself, give this a try!
- 2 egg whites
- 1 pinch salt
- 2 tbsp lemon juice
- 1 1/4 cup sugar
- 2 cups strawberries
In large tupperware, beat egg white until foamy and add salt. Continue beating as you slowly add sugar. When it stands in peaks, add sliced or partly crushed strawberries and lemon juice. Continue to beat for 15 minutes until mixture holds peaks. Cover, store in freezer and serve frozen.
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