Adapted from KosherEye "Foodie" Friend, Chef Annielicious
4 Pasteurized shell eggs
2 Teaspoon vanilla
1 cup sugar
33 ounces of whipping cream or parve whipping creamer
Separate eggs. Beat egg whites until stiff. Mix in half the sugar and set aside
Whip Cream, remaining sugar and vanilla until thick. Fold in egg whites.
Put into individual serving dishes and freeze for up to 4 hours. Can be kept frozen for up to 2 days.
Yield; Serves 8
Recipes: Desserts, Parve or Dairy, KosherAdd a comment