Strawberry Ice Cream
Photo: Michael Bennett Kress
This super-easy yet elegant recipe came from Tsippy Nussbaum by way of Limor Decter. I was skeptical about the simplicity of the preparation, but it really works and results in a light, refreshing, frozen dessert. Please note that this recipe uses raw egg.
Editor's note: In-shell pasteurized eggs may be used safely without cooking.
- Put the strawberries in the bowl of a food processor fitted with a metal blade. Process until the strawberries are completely puréed, scraping down the processor bowl a few times to get all the pieces puréed.
- Pour the purée into the bowl of a stand mixer. Add the sugar and egg white and use the whisk to mix on low speed for two minutes. Cover the bowl and mixer with plastic wrap and then turn the speed up to high. Mix for 8 full minutes; the mixture will become very light and fill the entire bowl.
- Cover and leave the bowl in the freezer for 8 hours or overnight. Store in the freezer for up to one week.
Yield: 12 to 15 servings
Reprinted with permission from Holiday Kosher Baker © 2013 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress
Paula Shoyer, “the kosher baker,” is the author of The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Healthy Jewish Kitchen (November 2017). Paula graduated with a pastry degree from the Ritz Escoffier in Paris, and does cooking and baking demos across the United States and around the world for Jewish organizations, synagogues, Jewish book festivals and more. She is a freelance writer for the Washington Post, Hadassah, Joy of Kosher, and Jewish Food Experience, among other publications. Paula competed on Food Network's Sweet Genius and appears on TV before every major Jewish holiday – over 26 times. In 2015, Paula was honored by Jewish Women International as a “Woman to Watch” and in 2016 as a “kosher food pioneer” by the kosher food bloggers community. Paula lives in Chevy Chase, Maryland with her husband and four children.