Have you had parfait before? If you haven't and you love ice cream, I’m about to blow your mind!
Parfait means perfect in French and it’s a frozen dessert made of sugar, eggs and cream. Its origin can be traced back to 1894. It’s basically ice cream but creamier, richer and easier to make since it doesn’t require an ice cream machine or stirring while freezing. It literally takes 20 minutes and only 4 ingredients to make before you place it for cooling!
The way we came across it was when a few weeks ago my father in-law brought over a parfait cake for dessert and with the first bite Balazs realized that as a kid he ate parfait all the time. His grandma used to take him to one of her favourite cake shops in Budapest for a quick indulgence after school.
So for the last few weeks I’ve been making parfait on repeat trying to find my favourite mix for a basic vanilla. In France, traditionally parfait is flavoured with coffee, fruit purees, chocolate, pralines and even different liqueurs, but it all starts with a creamy vanilla that is better than any vanilla ice cream I’ve ever had.
So if you fancy feeling like a Parisian for a day, here is the recipe for the most amazing (and easiest) French ice cream you'll ever have!
Parfait à la Vanille
(Makes 6-8 portions)
- 16 tablespoons powder sugar
- 4 eggs
- 2 cups cream (30%)
- 2 vanilla pods (seeded)
Place your vanilla pod seeds, the powder sugar and the eggs in a large heatproof bowl set over a saucepan of slightly simmering water. Whisk the mix with an electric whisker until you get a custard-like texture (about 5-8 minutes). After you’re done, set the bowl aside to cool off.
Next, put the cream in a second bowl and whisk until it becomes thick but not quite whipped (about 10 minutes). Fold the cream mix very gently and gradually into the egg mix till well combined.
Line a Ikea's mixtur 11x7" dish with baking paper and transfer the whole mix into it. Cover the top with baking paper or aluminium foil and place it in the fridge for 30 minutes before transferring it to the freezer for additional 6 hours.
Notes: The recipe is very forgiving when it comes to the texture of each mix. So you shouldn’t worry about it being too thin or thick. It’s always better if it’s on the thicker side and it doesn’t have to be exactly the same each time you make it. As long as it appears thick and creamy, it's going to be great!
Also, when the parfait is ready, place a cutting board over the whole dish, flip it over and place it under a running hot water for about 30 seconds so it gets a bit softer.
P.S: Also, homemade strawberry gelato and s'mores ice cream.
P.P.S: Plus, the summer of rosé!
(Photos and recipe by exPress-o)