Parfait recipe: creamy ice cream without ice cream machine

If you don't have an ice cream machine at home and you like cream ice cream, try making parfait. It is really easy to prepare and after 6 hours you will have your ice cream ready.

Parfait recipes consist mainly of Egg yolk, sugar and cream. The proportion of cream is very large, which creates a mousse-like consistency that is exceptionally tasty. Hence the name "Parfait" from the French for "perfect".

The ice mass is frozen without stirring. The resulting fine crystalline structure is characteristic and so desired. The high proportion of eggs and cream ensures that the ice cream is not too solid and forms only fine crystals.

At the Modification of the parfait recipe with fruits, nuts, cookies, fruit sauces and spices, the imagination knows no bounds.

But first, let's talk about making the base mixture and the process. I use a little milk to make the parfait recipe a touch lighter and to better heat the egg-sugar mixture without it curdling.

Ingredients of the basic recipe for parfait

for approx. 6 servings

• 3 egg yolks
• 75 g sugar
• 100 g milk
• 300 g cream
• Optional: vanilla, cocoa powder, amaretto or whatever else you can think of (see. Tips)

Preparation

• Put the eggs and sugar in a saucepan and mix well with a whisk

• Add the milk and heat slowly, stirring, to a maximum of 65°C.

• Using a thermometer, check the temperature and stir the mixture at 65°C for about 15 minutes.

• If you want to flavour the mass, e.g. with vanilla, now is the right time (see also tips).
• Let cool and in the meantime whip the cream until stiff.

• Using a hand mixer, whip the egg mixture into a cream as well.

• Fold the whipped cream into the egg cream.
• If you want to add fruit to the parfait, fold it in carefully.
• Line a baking dish or bowl with plastic wrap.

• Pour the mixture into the mold and freeze overnight or for at least 6 hours.

Before consumption the parfait should be about 20 minutes in the refrigerator to get the right temperature.

Then the Form briefly in warm water and turn the parfait out onto a plate. Remove the foil and decorate with toppings, sauces or fruit as desired.

Tips

• Is it a larger or very rigid shapethe wall should first be covered with Cooking oil brushed and only then insert the foil. Then the parfait can be more easily overturned.
• To Flavouring of the parfait you need per recipe e.g. 1/2 vanilla bean, 1-2 tablespoons cocoa powder, 1-2 tablespoons amaretto or similar.