This dessert was as sweet and decadent as ice cream can be. My sister came over for dinner and I felt a dreamy dessert on a stormy night was well warranted. Indeed we did enjoy, maybe a little too much. The silky soft caramel paired beautifully with the creamy frozen ice cream and the chopped walnuts were a perfect contrast texture. The sweet caramel and the bitter coffee balanced well, we devoured it.
The parfait wasn't complicated to make per say, but it was time consuming. First a caramel is made (too much for this recipe, so there will be leftovers), then the custard is layered and frozen in increments and finally left to chill for as many hours as you'll allow. If you don't have an ice cream maker you needn't worry, this recipe produces a decadent rich custard that stays soft without any fancy apparatus. Go ahead and make it, I'm sure you won't regret it.
Baking notes:
-I made half of the recipe outlined in the cookbook. I also divided the parfaits into three, rather than two. Even so the dessert was very sweet and rich. I might even make the half recipe into four next time. (But then I'd probably eat two because I couldn't get enough!)
-I left out the 1 Tbsp Kahlua called for in the recipe. I couldn't be bothered to buy a bottle for that little amount.
-The sour cream, I feel, is the secret to keeping the custard from freezing solid, be sure to use a full fat variety.
-The whipped cream dolloped on top is very important for the contrast in texture between all the layers. Don't forget about it!
The recipe for Coffee-Caramel Parfaits is not available online (why?!), if you would like the recipe please let me know, I would be happy to send it to you.
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