This super cool technique to make ice cream without an ice cream maker (or liquid nitrogen) is not only comparable, perhaps even superseding it's churned variety, but is healthier, lighter, and so much more impressive. Plus, it's really easy.
Everyone who reads this blog knows that I love making things with really fancy french monikers because they sound so much more exotic and more difficult to make than their American counterparts. So in keeping with the theme, this week we'll be making a "sabayon", the French version of the Italian zabaglione. It's merely whisking egg yolks and wine together which I'm sure all of you can do. And we're turning the sabayon, usually served as a sauce for fruits and stuff, into a parfait which is a French frozen dessert with a texture similar to the love child of an ice cream and a mousse. Did you know parfait is the French word for "perfect". The more you chow. Just to be clear, French parfaits are completely different from layered yogurt, granola, and fruit parfaits we have in the states. I mean just look at the pictures.
Then comes the wine. The wine should be the type of wine you drink at the end of a meal, preferably a sweet dessert wine. I use a Moscato, but you can use a Gewürztraminer (or whatever you call it), or go as far as a Riesling. Whisk it together over a double boiler. The bottom of the bowl should not touch the water.
Something amazing is about to happen. As you're whisking, and you should never stop whisking, the mixture will begin to gain volume and change from something liquidy, into a rich, creamy foam. It's imperative though that you do not stop whisking. The only way to mess this up is to have the bottom burn and then you'll have to start all over, and you'll be sad, and your kids will be sad, and I'll be like I told you so. The sabayon should be ready after another four minutes. Or two minutes if you're really muscular like I am. (I don't know why i keep saying that, I have the twigiest arms on the planet)
When the sabayon is foamy and delicious transfer it over a bowl of ice and continue to whisk until it cools.
In a separate bowl, whisk heavy whipping cream to soft supple peaks. It should be known to the world that God kills a baby puppy every time someone buys crap like whipped topping or Ready Whip. It only takes thirty seconds to make your own and trust me it tastes a million times better. Gently fold the cream into the sabayon keeping in mind that you want to protect all those little air bubbles from bursting. Add the coffee, a squeeze of lemon juice, and the crushed oreos which you can just crush with you feet, or in a freezer bag with a rolling pin. Whichever way suits your patoot.
Line a terrine (loaf pan) with parchment paper on all the sides as shown in the picture. Then fill, top, and freeze for a minimum of six hours, but preferably overnight. You just want the ice cream to be frozen and able to be unmolded without falling apart.
When it is completely chilled, lift the parfait from the mold with the parchment paper handles onto a chilled plate. If the parfait is sticking, dip the mold in hot water for 5 seconds to release the ice cream. Slice the parfait according to how excited you are to try it and garnish with a sprinkle of crushed oreos and an optional dollop of whipped cream.
6 egg yolks
1/3 cup sugar
2/3 cup Moscato, or any other sweet dessert wine
1 cup double heavy whipping cream
1/4 cup to 1/3 cup strong black coffee, depending on how strong you want it
1/2 cup crushed oreos, about 4-5 oreos
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