In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol and/or to a lesser extent air to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The … Continue reading
This is adapted from a recipe by Larry Mitchell, owner of the popular Mitchell’s Ice Cream in San Francisco. Be sure to let the custard cool completely, or the fruit will turn bitter when it is added. Mitchell says to look for pale, ripe, fragrant cantaloupes for the best result.
This recipe was inspired by a Persian ice cream I once tasted. It borders on being savory and is lovely in small portions, especially with grilled fruit.
Crème Diplomat or Diplomat Cream is a mixture of pastry cream and whipped cream with similar consistencies in a 1:1 ratio. The pastry cream used should soft (made with the minimal amount of cornstarch or flour only.) Can be used in many of the same applications pastry cream is used.