Ice Cream Parfait

Rating: 3.869 / 5.00 (84 Votes)

Total time: 45 min

For 2 terrine molds:


For the ice cream parfait, first prepare the base mixture. First, add the yolks, eggs and sugar to the Cooking Chef bowl.

Set the temperature to 60 °C and whip with the Professional Balloon Whisk on speed 6 for about 15 minutes until light and thick, pressing the P button to increase the speed.

Then turn off the heat and let the mixture continue to cold whip on speed 6 for about 5 minutes. Add alcohol if desired.

Whip the whipped cream in a second Cooking Chef bowl with the Professional Balloon Whisk until not too stiff. Then mix chocolate and raisins into the base mixture.

Pour mixture into a mold lined with plastic wrap, smooth out and tap the mold a bit to make the mixture even.

Cover with plastic wrap and freeze for at least 4 hours. Serve the ice cream parfait.

Preparation Tip:

To allow the ice cream parfait to cool more quickly, you could uncover the warm Cooking Chef bowl and place it briefly in cold water.

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