Cantuccini ice cream
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Cook time: 
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Makes: 12 portions
 
Ingredients
Cantuccini parfait
  • 8 egg yolks
  • 180 gr white sugar
  • 500 ml double cream
  • 200 gr cantuccini
  • 50 ml amaretto
Cinnamon syrup
  • 150 gr white sugar
  • 200 ml boiling water
  • 1 tspn vanilla flavour
  • 1 cinnamon stick
Garnish
  • cantuccini
Instructions
Cantuccini Parfait
  1. Chop the cantuccini in to coarse crumbs.
  2. For the sabayon, whisk the egg yolks in a bowl until white and fluffy.
  3. Bring the sugar and water to a boil and cook until the temperature reaches 120°C.
  4. While whisking, pour slowly the hot sugar syrup onto the egg yolks and continue whisking until the mixtures is back at room temperature (this mixture is called a pâte à bombe in pastry).
  5. Whip the double cream until it is as thick as yoghurt. Gently fold the cream in to the sabayon.
  6. Gently the amaretto and finally the cantuccini into the sabayon.
  7. Pour the mixture in a tin lined with cling film and store in the freezer for a minimum of 8 hours or until completely frozen.
Cinnamon syrup
  1. Caramelise the sugar. Add the boiling water, vanilla flavour and cinnamon stick.
  2. Reduce down to a syrupy consistency.
  3. Allow to cool to room temperature and remove the cinnamon stick.
  4. Store in an air tight container for later use.
Finish
  1. Turn the frozen parfait over on a serving plate and remove the cling film. Allow to stand at room temperature for 15 min to soften.
  2. Garnish with the cantuccini, cinnamon syrup and serve with the cinnamon syrup on the side.
Stuff to know
This recipe will make about 1500 ml and will yield 12 portions.
A parfait is the name of this ice cream based on egg yolks and hot sugar syrup sugar and whipped cream. The hot sugar syrup cooks the egg yolks and makes them safe to eat.
Make the parfait ahead of time so it has plenty of time to freeze.
Serve with a cup of coffee or (Vin Santo) a sweet dessert wine.
Recipe by Jeroen Valkenier Recipes at http://jpvalkenier.com/cantuccini-ice-cream/