Nicola, I can’t wait to make this. What kind of direction would you recommend going in for the biscuit/cake component of an ice cream sandwich so that it doesn’t get too hard if eaten straight from the freezer? I like the idea of an ice cream sandwich as a dessert for a BBQ but not sure how to approach that element.
This looks so beautiful. The recipe sounds like an aerated uncooked custard. I didn't know french parfaits are a frozen dessert. I was planning to make individual shooters of this, but would it even keep its texture on a dessert table for long or would it basically become shooters of melted ice cream? I have been searching online for hours about how quick it melts. I don't know anything about genuine french parfaits. Even if I come up with an ice bath serving tray, will it stand a chance for an hour or so?
Hi Nicola, instead of swirls is it possible to flavour the parfait with fruits? I’m trying to think how to do so without failing but I can’t figure out how to. :) Like Strawberry parfait ice cream.
Hi Nicola, do you think you can make the fruit swirl with a fruit purée such as mango? I’m thinking of using the tinned mango you can buy as fresh aren’t great right now obviously! Thanks! 😊
I made this and it was delicious! I quickly made a batch of lemon butter before I started the parfait mix, and swirled it in with some Bonne Mamman intense raspberry jam. This was also so much easier than I had ever thought making any ice cream (or ice cream adjacent) dessert could be! I also made it with a hand mixer and had no dramas at all. Thanks!!
Nicola, I can’t wait to make this. What kind of direction would you recommend going in for the biscuit/cake component of an ice cream sandwich so that it doesn’t get too hard if eaten straight from the freezer? I like the idea of an ice cream sandwich as a dessert for a BBQ but not sure how to approach that element.
This looks so beautiful. The recipe sounds like an aerated uncooked custard. I didn't know french parfaits are a frozen dessert. I was planning to make individual shooters of this, but would it even keep its texture on a dessert table for long or would it basically become shooters of melted ice cream? I have been searching online for hours about how quick it melts. I don't know anything about genuine french parfaits. Even if I come up with an ice bath serving tray, will it stand a chance for an hour or so?
Hi Nicola, instead of swirls is it possible to flavour the parfait with fruits? I’m trying to think how to do so without failing but I can’t figure out how to. :) Like Strawberry parfait ice cream.
Thank you!
Hi Nicola, do you think you can make the fruit swirl with a fruit purée such as mango? I’m thinking of using the tinned mango you can buy as fresh aren’t great right now obviously! Thanks! 😊
I made this and it was delicious! I quickly made a batch of lemon butter before I started the parfait mix, and swirled it in with some Bonne Mamman intense raspberry jam. This was also so much easier than I had ever thought making any ice cream (or ice cream adjacent) dessert could be! I also made it with a hand mixer and had no dramas at all. Thanks!!