This Frozen Cherry Chocolate Parfait recipe is a layered no churn ice cream parfait. Layers of cherry ice cream and chocolate ice cream, combine into a smooth and creamy, easy dessert.Make this dessert at least a day ahead. It will store well in the freezer for up to 2 months.
125 g (4.4oz) dark (50%) chocolate, coarsely chopped
1cup(250ml / 4.2floz) whole (full cream) milk
6 large egg yolks
1/2cup (100g / 3.5oz) granulated sugar
Pour the cream into a bowl and place it in the fridge. Line a medium loaf tin with baking paper as neatly as possible (see notes for tips).
Place the pitted cherries, sugar and water in a small 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 bowl. Set the juice aside to cool completely. The leftover pulp can be used like jam on a slice of toast or discarded.
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.
Heat the milk and vanilla in a small saucepan over low heat until steaming. Beat the egg yolks and sugar together until very light and creamy, then 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.
Pour 1/2 cup of the cherry juice into a bowl and mix with half of the custard mixture (set any remaining juice aside in the fridge). Mix the other half of the custard with the melted chocolate. Combine completely.
Whip the cream to soft peaks, then gently fold half of it through the chocolate custard and half through the cherry custard. Place the cherry custard in the fridge to keep cold and pour the chocolate custard into the prepared loaf tin. Place in the freezer to set for half an hour. Pour the cherry custard over the top of the chocolate and freeze until set.
Serve with reserved cherry juice, fresh cherries, and chocolate shavings
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
Make sure not to boil the milk or the custard mixture. Always heat over low heat until it matches the consistency in the instructions.
How to line the parfait tin. I like to line my tin using separate pieces of baking paper folded to suit the shape of the tin. This way you don’t get any crease marks in the parfait at the end. Cut two pieces of paper the exact width of the end of your parfait tin and about twice the height. Fold them in the middle then sit one at either end of the tin.Now cut a second piece the exact length of your tin and about 4 times the height. Push it into the tin, so the sides are even height and make a little crease where it sits at the bottom corners. Take it out, fold it at those creases and push it back into the tin. Now you have a perfectly lined parfait tin. My medium loaf tin is perfect for this parfait. It has straight sides and sharp corners and holds a capacity of approximately 6 cups.
TOOLS USED IN THIS RECIPE
Medium loaf tin, 6 cup capacity, straight sides and sharp corners