This cherry chocolate frozen parfait is layers of no churn chocolate and cherry ice cream. This indulgent French parfait is creamy, delicious and easy to make!Make this dessert at least a day ahead. It will store well in the freezer for up to 2 months.
Ingredients
- 350 ml thickened cream (heavy cream or whipping cream , cold (~11¾ floz)
- 400 g pitted cherries (fresh or frozen) (14oz)
- ¼ cup white granulated sugar (50g)
- 1 tablespoon water (notes 1)
- 125 g dark chocolate or semi-sweet chocolate (50% cocoa solids) , coarsely chopped(~4½oz)
- 1 cup whole milk (full cream milk) (250ml / ~4¼floz)
- 1 teaspoon vanilla extract
- 6 large egg yolks
- ½ cup white granulated sugar (100g / 3½oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- Medium loaf tin, 6 cup capacity, straight sides and sharp corners
- Immersion blender or standard blender
- Simple electric mixer or stand mixer
- Silicone spatulas to make sure to leave nothing behind
- medium saucepan
Instructions
- Pour the cream into a large mixing bowl and place it in the fridge.
- Line a medium loaf tin with baking paper as neatly as possible.
- THE CHERRY SAUCE:Place the pitted cherries, ¼ cup of sugar and water in a medium saucepan over low heat. Bring to a simmer, stirring regularly. After about 5 minutes the juice should be nearly covering the cherries - at this point use an immersion blender (or transfer it to a blender) to puree the cherries.
- Return the purée to the saucepan and continue simmering and regularly stirring for around 15 minutes until very thick and coating the back of a spoon. If you drag it from the side of the pan it should take around 2 seconds to spread back to the edge.
- Push the purée through a strainer into a clean medium bowl. Set the puree aside to cool completely (in the fridge will be quickest). The leftover pulp can be used like jam on a slice of toast or discarded.
- MELT THE CHOCOLATE:In a meiudm microwave-safe bowl, melt the chocolate in the microwave in 30 second bursts, stirring very well between each, until just melted. This should take no longer than 2 minutes. Set aside to cool a little.
- FOR THE CUSTARD BASE:Heat the milk and vanilla in a small saucepan over low heat until steaming.
- In a medium bowl, beat the egg yolks and ½ cup of sugar together until very light and creamy. Slowly drizzle the steaming milk in while still beating.
- Once all the milk is added, return the mixture to the saucepan and heat over low heat, stirring constantly for around 5-6 minutes until it has thickened and coats the back of a spoon.
- Reserve all but ½ cup of the cherry puree (to use for serving). To the ½ cup of puree in the mixing bowl, add half of the custard mixture. Stir well to combine.
- Add the remaining half of the custard to the melted chocolate. Stir well to combine.
- Using an electric beater, whip the cream to soft peaks.
- Add half of the cream to the chocolate custard and gently fold to combine. Pour the chocolate ice cream into the prepared pan and freeze for 30 minutes.
- Fold the remaining half of the cream through the cherry custard and chill until required.
- Once the half hour is up, pour the cherry ice cream over the chocolate layer and freeze for 8 hours or overnight is best.
- Serve with reserved cherry juice, fresh cherries, and chocolate shavings
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Make sure not to boil the milk or the custard mixture. Always heat over low heat until it matches the consistency in the instructions.
- To line the loaf pan, use pieces of baking paper cut to size so you don't get creases. You can just line it with cling wrap if you prefer but you'll get creases in your frozen parfait.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
