Ice Creams

Perfect dessert for yom tov!! Rich taste, elegant look and easy to make!

Ice Cream

12 eggs separate
1 cup sugar
16 oz. Ungers non dairy topping
1 tbsp. vanilla sugar
1 oz. Bakers Choice praline powder or praline paste

Praline Chocolate Ganache

¼ cup sugar
1 tbsp. Bakers choice dutch cocoa
3½ oz. Bakers Choice baking chocolate
¼ cup Ungers non dairy topping
4 tbsp. water
2 oz. Margarine (½ stick)
4 tbsp. Bakers Choice praline powder or praline paste

Directions:

Ice Cream
Beat whip topping until stiff, set aside.
Beat egg whites until stiff, gradually add sugar. Reduce speed and add vanilla sugar, egg yolks, praline powder/ paste and whip topping, mix just until combined ( do not over beat). Pour half of the batter into a separate bowl, set aside.

Praline Chocolate Ganache
Combine all ingredients and melt in a double boiler. Using a hand blender, blend ganache until smooth. Cool until warm. ( If chocolate ganache hardens while you’re working with it, microwave for about 20 seconds, or until soften, but not hot) Add ¼ cup praline chocolate ganache to mixing bowl and mix well.

To Assemble
Fill a layer of praline chocolate ice cream into desired cups. Add a thin layer of praline chocolate
ganache and top with a layer of praline ice cream. (all three layers could be done at once )
To garnish, Sprinkle praline powder or any desired crunch.

Tips:
Use pastry bags to easily fill cups.
This ice cream recipe could be done in a 10×15 pan, cut ice cream into squares.

Ingredients

1 ready pie crust

Ice Cream :
1-16 oz. non-dairy topping
9 egg whites
5 egg yolks
1 Tbsp. vanilla sugar
1 cup confection sugar
7 Tbsp. Baker’s Choice nougat powder
3 oz. Baker’s Choice chocolate balls dairy or parve

Topping:
8 oz. Bakers Choice baking chocolate (melted)
Nougat powder
1 oz. chocolate balls

Directions:

Beat the non-dairy topping on a high speed until stiff. Place whipped topping in a bowl and freeze.
Beat egg white until stiff. On low speed slowly add confection sugar, the yolks (one at a time), mixing, and vanilla sugar. Combine and mix well whipped topping and egg mixture. Add and mix by hand nougat

Topping:
Place Melt baking chocolate on parchment paper and sprinkle with nougat powder. When completely
dried brake chocolate into big pieces. Decorate ice cream with chocolate pieces and chocolate ball.

Cookie:

2 sticks (1 cup) margarine, at room temperature
1 cup sugar
1/3 cup brown sugar
11/2 Tbsp vanilla sugar
3 cups flour
1 heaping tsp baking powder
1 tsp baking soda
3 eggs
1 cup Bakers Choice nougat chips

Ice Cream:

½ gallon Abe’s vanilla ice cream

Topping:

9 oz. Baker’s Choice almond crunch
6 oz. Baker’s Choice nougat chips

Directions :

To prepare the cookies, use the dough hook of an electric mixer to combine the margarine and sugars until creamy. Add the flour,
baking powder, and baking soda. Mix well. Add the eggs, one at a time, mixing well after each addition. Add the nougat chips and
stir to distribute. At this point, the dough will be soft and sticky. Refrigerate for 3-4 hours.
Preheat oven to 350° F. Line cookie sheet with parchment paper. Roll out the chilled dough on a heavily floured surface. Use a
cookie cutter to form 3″ circles. Bake for 18 to 20 minutes at 350° F. The cookies should be soft; do not overbake.
To prepare the filling, defrost the ice cream for 15 to 20 minutes. Spread the softened ice cream in the bottom of a 9×13 foil pan
lined with parchment paper. Freeze until solid. Then; using the same cookie cutter used for the cookies, cut the ice cream into
circles.
To assemble, place the cut-out ice cream between 2 cookies. Press together. Roll each sandwich in the toasted almond crunch.
Melt 1/4 cup nougat chips in microwave for 30 seconds, then drizzle over each ice cream sandwich. For more control over the
melted nougat, use a pastry bag fitted with a small round tip.
Yield: 20 ice cream sandwiches