ce creams and iced puddings are as popular among Jews as anyone. Owing to dietary constraints, water ices are eaten more often than true ice cream. There is no "traditional" ice cream recipe, however this version has a most interesting history.
The following is a typical Victorian iced pudding. A recipe for Juditha appears in The Jewish Manual, written by "a lady." The name of the recipe is the clue to the identity of the lady, for it can be none other than Lady Judith Montefiore, wife of Sir Moses, a leader of the Orthodox community. If you cannot get fresh gooseberries, use canned and omit the sugar, or substitute a tart berry such as loganberries, which will need half the cooking time of gooseberries.
Make the ice cream and filling in layers if you do not have a big enough freezer to hold the bowl or mold. Use the leftover egg whites to make meringues or other cookies and serve them with the dessert.


serves 12
Red or green glaceed cherries for garnish

brown bread ice cream

5 cups heavy cream
1 vanilla bean
3 egg yolks, lightly beaten
1 cup soft brown sugar
2 cups fresh brown breadcrumbs

gooseberry sorbet

1 pound fresh gooseberries, trimmed
1 cup water
1/2 cup sugar
3 egg yolks


1. To make the ice cream, place the cream and vanilla bean in a saucepan over low heat, bring to a boil, stirring occasionally, then let cool slightly.

2. Beat the egg yolks and sugar together until foamy, then pour cream over, beating constantly with a wire whisk until well blended.

3. Transfer mixture to a double-boiler and cook until it thickens, stirring frequently, about 10 minutes; do not let mixture boil.

4. Let cool, then pour into a 2-quart metal bowl and place in freezer.

5. When half frozen, remove from freezer and beat mixture to break up the crystals. Freeze again until solid.

6. While the ice cream is freezing, place the gooseberries in a saucepan and add water. Cook over low heat until soft, about 15 minutes.

7. Remove from heat and let cool slightly. Beat the sugar and egg yolks until foamy, then pour gooseberries onto the mixture and blend well.

8. Puree the mixture in a food processor or blender, then chill the gooseberry sorbet until very cold.

9. Scoop out a large hollow in the center of the ice cream, leaving a shell about 1 inch thick.

10. Pour the sorbet into the hollow and return to freezer for 2 hours, or until the sorbet has begun to set. Freeze the ice cream that was removed separately.

11. After 2 hours, cover sorbet in center with the ice cream that was scooped out. If any is left over, there are sure to be plenty of volunteers to take care of it, or serve it at another meal, To unmold, stand the bowl, flat side down, on a serving plate. Rinse a kitchen towel in hot water and wrap it round the mold, then lift up. The mold should come off easily; if not, rinse the towel again and repeat.

12. Decorate the Juditha with candied cherries, then serve.

To make this a pareve dish to follow a meat meal, substitute unsweetened coconut milk or soybean milk for the heavy cream, or use sweetened coconut milk and omit the sugar.

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