A supremely creamy ice cream bursting with the bright, fragrant flavor of peaches. Parfait is a type of ice cream made from heavy cream, egg yolks, sugar, and a flavoring — such as fruit purée, cocoa powder, grated chocolate, or similar. The result is an incredibly delicate, melt-in-your-mouth dessert with a wonderfully smooth, soft, creamy texture. Use canned peaches that are sweet, soft, and fragrant — honestly, I've never come across any other kind at the store. The shortbread cookies for serving should be fresh and crumbly; that way the cookie crumble will be delicious and will complement the soft, creamy flavor of the dessert beautifully. Overall it's a really wonderful combination — I highly recommend giving it a try. Makes approximately 10–12 servings, as shown in the photo.
Ingredients:
- 1 can canned peaches (850 ml)
- 400 ml heavy cream 33-38%
- 100 g sugar
- 4 egg yolks
- 1 packet vanilla sugar
- For serving:
- 100 g cookies (such as shortbread)
- 50 g butter
How to cook peach parfait ice cream
Purée the peach halves (without the liquid) using an immersion blender (a food processor or countertop blender works too). I used 7 peach halves from the can and set the remaining 2 aside for garnish.
Beat the egg yolks, sugar, vanilla sugar, and about 5 tablespoons of the peach purée together thoroughly until the mixture is noticeably increased in volume and lightened in color.
Place over a double boiler and cook for about 7–10 minutes, stirring constantly. The mixture will thicken slightly, and the egg yolks will be pasteurized in the process.
Gently fold the mixture from the bottom up until smooth — it should be airy, soft, and creamy. Place in the freezer for about 2–3 hours.
Spoon the soft ice cream into silicone molds and return to the freezer until fully set. If you don't have silicone molds, you can simply continue freezing it in a large container and then scoop it into dessert cups with an ice cream scoop.
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