Our friend AnnMichelle came for Shabbos last week and brought this delicious ice cream. She served it over a yummy chocolate cake. In place of chopped nuts, she used peanut brittle crunch because it was not Passover yet. We tried it this way and it was equally as delicious.
4 eggs, separated
1 (8 ounce) pareve whipping cream
½ cup sugar
1 teaspoon vanilla
½ cup maple syrup
½ teaspoon maple flavoring (optional)
5 ounce viennese crunch, chopped
3 ounces chopped nuts
3 ounces chocolate, chopped
Ice cream: Mix yolks, vanilla, sugar, maple syrup, and maple flavoring (if using) in a large bowl. Beat whites until stiff and set aside. Beat pareve whip. Fold egg whites, whipping cream and yolk mixture all together.
Crunch: Line a cookie cookie sheet with foil and spray with non-stick cooking spray.
In a small pot melt chocolate over very low heat. Stir in Viennese crunch and chopped nuts. Spread mixture on prepared cookie sheet. Chill until chocolate has hardened. Chop coarsely and fold into ice cream. Freeze for at least 4 hours and up to one month.