Vanilla Ice Cream Ice Cream (Parfait)

Ingredients for Vanilla Ice Cream Ice Cream (Parfait)

Instructions for Vanilla Ice Cream Ice Cream (Parfait)

To prepare the Vanilla Ice Cream Ice Cream (Parfait) recipe, please follow these instructions:

This is the ice type called Parfait. The advantage of this ice type is that you do not need an ice machine when it is frozen.

1) Flush the cream to a light whipped cream. It must not be thicker than it can only fall from a tablespoon. The whipped cream is left to rest in the refrigerator.

2) Put the sugar in a saucepan together with half the vanilla and a little water. There must only be enough water for the sugar to not burn (approx. 1/2 deciliter). The saucepan is placed on the heat and must be boiled.

3) While the sugar is boiling, the 3 egg yolks are flushed. When the sugar boils, pour it into the egg yolks, under heavy whipping. They must be whipped until they become completely white.

4) The flush foam is folded gently, without knocking all the air out of the mass. The mass is poured into a mold, placed in the freezer and should freeze for about 4-6 hours, depending on how cold the freezer is.