I ate many more hamantaschen this year than I would normally. My newly discovered affection for them meant that even though I gifted more than 60 as mishloach manot for my children’s classmates and teachers, I managed to nosh more than a handful.
I also received some as mishloach manot. A box of assorted flavours from Ta’am, Judaism on a Plate. Each was absolutely delicious — I’m not sure I could say which was my favourite. Possibly apricot, but the nuts and honey had a satisfyingly Toblerone-ish flavour.
I’m all about not wasting food, and on the off chance that you were left with any over triangles, you could make good use of them in this simple and quick to prepare, ice cream.
When I first visited the US after my A-levels to work for the summer, I and my travelling companion, best school mate, V, ate our way round the States. The portion sizes were a revelation and the options in every drugstore and diner were seemingly endless.
One concept we were introduced to was the 'mix-in'. You chose your ice cream and then an equally sugar-filled treat - one with a crunchy texture, like M&M's, or a crushed up chocolate bar or even a healthier option like berries. The ice cream parlour would theatrically soften the ice cream with paddles on a board before stirring more calories in via your chosen topping.
This ice cream follows that principle. Make them milky or with a parev ice cream – depending on what the original biscuits were, and they make a yummy pudding. You don't want any chometz hanging around anyway!
Here's how to make it:
Ingredients:
500g vanilla custard
280ml double cream
OR a litre tub of non-dairy vanilla ice cream
PLUS
8 large, sweet biscuit hamantaschen, any flavour
Method:
Chop the hamantaschen into bite sized chunks.
Beat the cream until it holds its shape and mix with the custard. Freeze for a couple of hours.
Take out of the freezer and stir in the hamantaschen pieces. Return to the freezer for at least a couple of hours before serving.
If using parev ice cream, simply soften it out of the freezer for 10 – 15 minutes – depending on how cold your freezer is — and then stir in the chopped hamantaschen.
If you’ve got any festive sprinkles over feel free to shower the ice cream in those — keep that seudah feeling going!
