Pa’am Shlishit Glidah

Warning: The following post has been flagged by the relevant authorities for ignoring local culinary conventions. Proceed at your own risk.

After all these years in Israel, I like to think of myself as a real Israeli.

But then along comes the storm of the century, and while all self-respecting sabras instinctively turn their attentions to proper winter foods like sahlab, crembos, and hot soup, I instead choose to blog about… {lowers voice and shifts eyes furtively from side to side} well, about ice cream.

However, lest you think that I’m deliberately trying to defy native cultural norms, I should explain that here in TRLEOOB*, we recently acquired a brand new ice cream maker.

<brief explanatory interjection> About 15 years ago, we switched from individual Chanukah presents to one or two larger presents for the entire family. What’s your family’s approach to Chanukah presents? </interjection>

Yet, as it so happened, OS (=Our Soldier) spent the entire Chanukah on his base.

We thus decided to wait to taste our homemade ice cream (recipes below) until he came home the week after Chanukah, and we had our “Post-Chanukah Chanukah Family Celebration and Ice Cream Party”:

Upon hearing about our delayed celebration, guest blogger Malke asked if I thought that the ice cream maker was worth it and if it’s difficult to use.

Here’s what I told her:

“In a nutshell, it’s definitely worth it. Without exaggeration, we all thought that it rated among the best ice cream we've ever had - the taste, the texture, the flavor, it's all good. And pricewise, homemade ice cream comes out significantly cheaper per liter than the bought stuff (once you factor out the cost of the machine itself, of course). It's also not very difficult to make. Obviously, it's not as easy as hopping in the car and taking a container of ice cream out of the makolet’s freezer section, but it's fairly straightforward.”

Homemade (Philadelphia Style) Ice Cream

Philadelphia style ice cream (as opposed to custard style ice cream) has no eggs. These recipes were adapted from a combination of several different sources.

Vanilla Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• 1¼ cups whole milk (we used 3% milk)
• ¾ cup sugar
• 1½ tsp vanilla extract

Chocolate Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• 3/5 cup whole milk (we used 3% milk)
• ½ cup sugar
• 2½ TBSP cocoa
• 140 grams bittersweet chocolate – coarsely chopped
• 1 tsp vanilla extract

Coffee Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• 1¼ cups whole milk (we used 3% milk)
• ¾ cup sugar
• 1¼ TBSP instant coffee (we used decaf)
• 1 tsp vanilla extract

Directions

Mix all the ingredients in a small pot over medium heat until the mixture is smooth and just beginning to form tiny bubbles. Remove from heat and refrigerate for a few hours or even overnight.

Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. Freeze overnight before serving.

!בתאבון

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*TRLEOOB=the real life equivalent of our blog