Cookies and Cream Parfait - set ice-cream
A really easy dessert, it can easily be pre-made and kept for a week or so. The same basic recipe can be used to make any array of flavours, change the Oreos for Amaretti biscuits with a little almond liquor or replace with berries etc. etc. etc.
Preparation time: 20 minutes Quantity: Makes 6 - 8 Cooking time: No cooking required
Ingredients
approx. 500 ml/ 1 pot double or whipping cream
3 egg yolks - large
approx. 397 ml/ 1 tin condensed milk
1/2 teaspoon vanilla extract
10 Oreo cookies or chocolate bourbons
Method
- In one bowl whisk the cream until soft whipped (just whipped but holds up / firm)
- In another bowl whisk the yolks, condensed milk and vanilla for 3 - 4 minutes
- In another bowl crush up the biscuits by hand, so all the biscuit crumbs are mixed sizes and crumbs but no bigger than 3/4 cm (if you can’t do it by hand bang them about a bit in a plastic bag with a rolling pin)
- Mix all the ingredients together
- Spoon in to a 2 lb loaf tin lined with cling film or any other suitable dish
- Cover with cling film
- Freeze for a minimum of 4 hours or pre-make the day before
- Get out 20 minutes before service
- Turn on to a plate, remove the cling film and cut with a hot serrated sharp knife