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No churn Ice Cream (Parfait)


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Ingredients

1 litre(s)

No churn Ice Cream (parfait)

  • 3 egg whites, (approx 90 g)
  • 60 g sugar
  • 1 pinch fine salt
  • 200 - 400 g cream, (pouring, whipping)
  • 1 tsp vanilla extract
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    Preparation
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Recipe's preparation

  1. Mill sugar a few seconds Speed 8.
  2. In a super clean bowl, insert butterfly and whip egg whites with salt and sugar a maximum of 3 minutes 37C Speed 3.5 until thick.

    NB: Can be be made with no sugar or if wanting cooked egg whites for long term storage or dietary needs, cook at 75C.

    Set aside to cool in a large mixing bowl.
  3. Add cream to cool (no need to wash) bowl and whip with vanilla exttract until thick and holding shape, however not too firm!

    NB: Less cream will give you a lighter/fluffier ice-cream vs a thicker/firmer texture with the full 400g.
  4. Add cream to egg white mixing bowl and gently fold together.
  5. Scrape into ice cream storage container of choice (makes approx 1 litre with 400g cream), cover with plastic wrap and freeze a few hours minimum until set.
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Accessories you need

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Tip

Ratio of ingredients is fairly flexible, low cream:meringue ratio gives a lighter texture and higher cream gives a firmer result.
Good recipe for those who arent keen on lot's of sugar/milk/egg yolk and to use up excess egg whites (store excess egg whites in freezer in small ziplock bags). Frozen egg whites can be broken up on Speed 2 a few seconds before adding butterfly and sugar to whip as p recipe - no need to thaw.

Serving: Texture doesnt go icy due to the high fat content and is easy to slice with a hot knife. It unmoulds well (dip in hot water a few seconds if needed) and holds a good shape. I usually set mine in a silastic loaf/cake pan and unmould (without having to dip in hot water) onto a plattter for slicing/serving.

Variations:
Flavour the cream before whipping with a 2-4 tablespoons of liqueur (Bailey's, Masarla, Cointreau etc).
Fold nuts, chocolate bits or honeycomb through for added texture.
Layer with small pieces of fruit or place a layer on the base.
Decoratively swirl fruit puree (as p my photo), maple syrup or caramel/chocolate sauce in the freezing container.
Make ice-cream sandwiches for kids (or with liqueur for adults) using your favourite chocolate/ginger biscuits.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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