CookEat Recipe
Vanilla Parfait with Whipped Cream and Cherries
Vanilla ice cream folded with whipped cream and topped with more cream and candied cherries.
Method
Steps
Step 1
For the vanilla ice cream, mix the six commercially pasteurized egg-yolk equivalents with eight ounces icing sugar for five minutes. Bring one pint cream, one pint pasteurized milk and one vanilla pod to a boil in a separate pan.
Step 2
Gradually stir the hot dairy into the yolks. Stir over gentle heat for about five minutes without boiling until the custard reaches 74°C. Remove the vanilla pod and strain into a clean shallow food-safe container. Cool promptly over external ice and refrigerate at 40°F or colder within two hours.
Step 3
Chill thoroughly, then churn according to the ice-cream maker instructions, using about thirty minutes as a guide until firm. Measure one actual pint of the finished vanilla ice cream for this dessert. Keep this portion frozen and freeze the remaining ice cream separately.
Step 4
Whip the separate three gills cold pasteurized dairy whipping cream to a stiff froth in a clean bowl over external ice. Rest over the ice for fifteen minutes, lift the foam with a clean skimmer into a clean cold bowl, add one ounce fine sugar and half a teaspoon food-grade vanilla essence and beat for two minutes.
Step 5
Fold half the actual finished whipped cream into the selected actual one pint vanilla ice cream. Divide all this mixture among six cold parfait or champagne glasses. Put the remaining half of the finished whipped cream in a clean piping bag with a star nozzle, decorate the six glasses, place one candied cherry on each and serve promptly. Keep frozen and chilled components cold until assembly.
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