Manischewitz Ice Cream
Manischewitz Ice Cream could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 193 calories. For 48 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is liked by 1718 foodies and cooks. It works well as a very reasonably priced dessert. It will be a hit at your Summer event. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. This recipe from What Jew Wannan Eat requires manischewitz, vanillan extract, half and half, and sugar. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so great. Pink Lemonade Ice Cream Pie and a Huge Ice Cream Making Prize Pack Giveaway #IceCreamWeek, Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, and No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream are very similar to this recipe.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
2 cinnamon sticks
6 large egg yolks
2 cups half and half
1 cup milk (I used 2%)
½ cup sugar
1 teaspoon vanilla extract
1 bottle Manischewitz
Equipment:
ice cream machine
sauce pan
bowl
Cooking instruction summary:
In a medium saucepan, bring the Manischewitz to a boil with the cinnamon sticks. Reduce to a simmer and simmer until it is reduced to 1 cup, about 30-40 minutes.Meanwhile. in a metal bowl, beat the egg yolks until they lighten in color. Set aside.In a separate large saucepan, combine the cream, milk, sugar and vanilla and bring to a boil and then turn off the heat. Temper hot liquid into the egg yolks by adding a little at a time and mixing as to not cook the eggs. Return the whole mixture to the cream saucepan and cook over medium heat until the custard is thick, about 10 minutes. Make sure not to let the mixture boil or it will curdle.Strain the custard into a bowl and stir in the reduced Manischewitz.Cover and freeze for 30 minutes up to overnight until chilled. Then freeze in your ice cream maker according to the directions and then freeze at least two hours until ready to serve.
Step by step:
1. In a medium saucepan, bring the Manischewitz to a boil with the cinnamon sticks. Reduce to a simmer and simmer until it is reduced to 1 cup, about 30-40 minutes.Meanwhile. in a metal bowl, beat the egg yolks until they lighten in color. Set aside.In a separate large saucepan, combine the cream, milk, sugar and vanilla and bring to a boil and then turn off the heat. Temper hot liquid into the egg yolks by adding a little at a time and mixing as to not cook the eggs. Return the whole mixture to the cream saucepan and cook over medium heat until the custard is thick, about 10 minutes. Make sure not to let the mixture boil or it will curdle.Strain the custard into a bowl and stir in the reduced Manischewitz.Cover and freeze for 30 minutes up to overnight until chilled. Then freeze in your ice cream maker according to the directions and then freeze at least two hours until ready to serve.
Nutrition Information:
covered percent of daily need
